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; 0.25 cup Oat flour; 2 tbsp Unflavored collagen peptides; 0.5 tsp Baking powder; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract; 0.5 cup Fresh blueberries; 1 tsp Maple syrup; 0.5 tsp Ghee

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 finished with a drizzle of pure maple syrup.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.0g

Fat

13.3g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

2 tbsp Unflavored collagen peptides

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Maple syrup

0.5 tsp Ghee

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until smooth.
2
Stir in the oat flour, collagen peptides, baking powder, and sea salt until just combined.
3
Gently fold in half of the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and coat with ghee.
5
Pour 1/4 cup of batter for each pancake onto the skillet.
6
Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
7
Serve warm topped with the remaining blueberries and a drizzle of maple syrup.