Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 0.25 cup part-skim ricotta cheese; 0.25 cup oat flour; 1 tsp baking powder; 0.5 tsp vanilla extract; 0.13 tsp sea salt; 0.5 cup fresh blueberries; 1 tsp coconut oil; 1 tbsp pure maple syrup

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 made with oat flour and egg whites, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.

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NUTRITION

Protein

44.1g

Fat

12.8g

Carbs

59.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup part-skim ricotta cheese

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

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PREPARATION

1
In a large bowl, whisk together the liquid egg whites, Greek yogurt, and ricotta cheese until the mixture is smooth and well combined.
2
Stir in the oat flour, baking powder, vanilla extract, and sea salt until a thick batter forms.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
4
Pour the batter into the skillet to form four pancakes, then gently press the fresh blueberries into the top of each one.
5
Cook for 3 to 4 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and serve immediately with the pure maple syrup drizzled over the top.