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; 1 large eggs; 0.66 cup liquid egg whites; 0.13 cup oat flour; 0.25 cup fresh blueberries; 0 tbsp pure maple syrup; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 tsp sea salt; 1 tsp lemon zest; 0 tsp avocado 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 pancakes whisked with creamy ricotta and bursting blueberries, griddled until golden and drizzled with pure maple syrup for a zesty, citrus-kissed morning treat.

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NUTRITION

Protein

33.5g

Fat

13.0g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.66 cup liquid egg whites

0.13 cup oat flour

0.25 cup fresh blueberries

0 tbsp pure maple syrup

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp lemon zest

0 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, whole eggs, egg whites, vanilla extract, and lemon zest until smooth and airy.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter light.
3
Fold in half of the fresh blueberries.
4
Heat a non-stick griddle or skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup portions of batter onto the griddle, topping each pancake with the remaining blueberries.
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 warm, drizzled with pure maple syrup.