Name: Blueberry Ricotta Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Part-skim ricotta cheese; 1 cup Liquid egg whites; 2 tbsp Oat flour; 0.5 tsp Baking powder; 0.25 tsp Vanilla extract; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup; 1 tsp Coconut oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Protein Pancakes

Fluffy ricotta pancakes whisked with egg whites and folded with juicy blueberries, served with a drizzle of pure maple syrup for a golden, satisfying start.

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NUTRITION

Protein

42.4g

Fat

15.6g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

2 tbsp Oat flour

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk the ricotta cheese, egg whites, and vanilla extract until the mixture is relatively smooth.
2
Stir in the oat flour and baking powder until just combined, being careful not to overmix the batter.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form four pancakes, then gently press the fresh blueberries into the top of each.
5
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and finish with a drizzle of pure maple syrup.