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; 0.25 cup Oat flour; 15 gram Vanilla protein powder; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup; 2 tbsp Nonfat Greek yogurt; 1 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

Griddled ricotta pancakes bursting with juicy blueberries and served with a touch of sweet maple syrup for a balanced, high-protein breakfast.

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NUTRITION

Protein

47.1g

Fat

16.8g

Carbs

61.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

15 gram Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

2 tbsp Nonfat Greek yogurt

1 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, and Greek yogurt until smooth.
2
Stir in the oat flour, protein powder, baking powder, and cinnamon until just combined.
3
Gently fold in half of the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
5
Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden.
6
Serve warm topped with the remaining blueberries and a drizzle of maple syrup.