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 Egg whites; 0.33 cup Ricotta cheese; 1 scoop Vanilla protein powder; 2 tbsp Oat flour; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup; 1 tsp Ghee; 0.25 tsp Baking powder; 0.25 tsp Sea salt

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 pancakes griddled with creamy ricotta and bursting blueberries, finished with a drizzle of velvety maple syrup for a satisfying morning treat.

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NUTRITION

Protein

49.7g

Fat

16.4g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.33 cup Ricotta cheese

1 scoop Vanilla protein powder

2 tbsp Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Ghee

0.25 tsp Baking powder

0.25 tsp Sea salt

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PREPARATION

1
In a medium bowl, whisk together the egg whites and ricotta cheese until the mixture is relatively smooth.
2
Stir in the vanilla protein powder, oat flour, baking powder, and sea salt until just combined into a thick batter.
3
Gently fold in the fresh blueberries, being careful not to over-mix and crush the fruit.
4
Heat the ghee in a non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form three medium pancakes and cook for 3 to 4 minutes until bubbles form on the surface.
6
Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown and firm to the touch.
7
Plate the pancakes and finish with a drizzle of pure maple syrup.