Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large Egg egg; 0.17 cup oat flour; 0.33 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 0.25 tsp ground cinnamon; 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 with juicy blueberries, served with a drizzle of pure maple syrup.

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NUTRITION

Protein

43.8g

Fat

15.4g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.17 cup oat flour

0.33 cup nonfat Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp ground cinnamon

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 cinnamon until just combined into a thick batter.
3
Gently fold in half of the fresh blueberries, taking care not to crush them.
4
Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.
5
Pour 1/4 cup of batter for each pancake and cook until small bubbles form on the surface, about 3 minutes.
6
Carefully flip the pancakes and cook for another 2 minutes until golden brown and firm to the touch.
7
Serve the pancakes topped with the remaining blueberries, a dollop of Greek yogurt, and a drizzle of maple syrup.