Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.5 cup fresh blueberries; 0.5 tbsp maple syrup; 0.4 cup non-fat plain Greek yogurt; 0.5 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 0 tsp coconut oil

Blueberry Ricotta Pancakes with Maple Syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Maple Syrup

Fluffy oat-based pancakes whisked with creamy ricotta and bursting blueberries, served with a drizzle of maple syrup and a dollop of tangy Greek yogurt.

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NUTRITION

Protein

42.6g

Fat

13.3g

Carbs

52.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.4 cup non-fat plain Greek yogurt

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp coconut oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix.
3
Gently fold in the fresh blueberries.
4
Heat the coconut oil in a large non-stick skillet or griddle over medium heat.
5
Pour 1/4 cup of batter for each pancake onto the skillet.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Serve the pancakes topped with a dollop of Greek yogurt and a drizzle of maple syrup.