Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 0.75 cup liquid egg whites; 0 large egg; 0.25 cup oat flour; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.25 tsp coconut oil; 0.25 tsp ground cinnamon; 0.13 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 oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a drizzle of amber maple syrup.

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NUTRITION

Protein

37.1g

Fat

8.2g

Carbs

48.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp coconut oil

0.25 tsp ground cinnamon

0.13 tsp sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta, egg whites, whole egg, Greek yogurt, and vanilla until smooth.
2
Stir in the oat flour, baking powder, cinnamon, and sea salt until just combined.
3
Gently fold in the fresh blueberries into the batter.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Scoop the batter into the skillet to form pancakes, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2-3 minutes until golden brown and set.
7
Serve warm topped with a drizzle of pure maple syrup.