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; 1 large Egg Egg; 0.13 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Pure maple syrup; 0.25 cup Nonfat plain Greek yogurt; 0.5 tsp Vanilla extract; 0.25 tsp Baking powder; 1 pinch Sea salt; 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 ricotta pancakes griddled to a golden brown and bursting with juicy blueberries, served with a drizzle of pure maple syrup and a dollop of protein-rich yogurt.

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NUTRITION

Protein

40.9g

Fat

15.3g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

0.25 cup Nonfat plain Greek yogurt

0.5 tsp Vanilla extract

0.25 tsp Baking powder

1 pinch Sea salt

0 tsp Avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until the mixture is smooth.
2
Gently stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.
3
Heat the avocado oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form three pancakes, then drop the fresh blueberries evenly onto the surface of each.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of pure maple syrup.