I’ve been obsessed with pancakes lately!  Not sure why, but I’ve been making them in every conceivable configuration without using flour in the last few months.

Forgot all about a fabulous recipe I used to make years ago that was just ricotta cheese, eggs and some flavoring.  Dairy was omitted from my diet for quite some time so I assume that’s how they slipped my mind.  Now that I’m re-introducing small amounts of dairy products to my diet I picked up a tub of “half fat” Ricotta cheese the other day.  Normally I don’t do less fat because generally when fat is removed, sugar & salt increase but to my surprise, it was not only half the fat but also and LESS sugar than usual.

I wanted a more substantial pancake that would give me flavor, texture, PROTEIN and fiber…in other words something with more bang for my nutritional buck.  That’s how this recipe came to be.

I hope you give it a go and let me know what you think!

Ricotta pancake

 

RICOTTA PROTEIN PANCAKES
Makes 8-10 pancakes

½ cup rolled oats (*see notes for low-carb option)
1 tbsp. flaxseed, freshly ground, optional (a GREAT source of soluble fibre)
2 eggs
½ cup ricotta cheese
2 tsp. baking powder
2 tsp. vanilla extract
¼ tsp. cinnamon
1 tbsp. raw honey, optional
1 tbsp. orange zest, about half an orange
*Fresh blueberries, about 4-5 per pancake, if desired

 

  • Put oats (or Almond meal) and flaxseed, if using, in a blender and blend until you have a fine powder
  • Add eggs, cheese, baking powder, vanilla, cinnamon, honey & zest and blend until smooth, if batter is too thick add a few drops of your favorite milk such as coconut, almond or cashew milk to thin slightly (don’t make too runny, you want batter that’s thick and holds together)
  • Heat a nonstick pan on high and add a teaspoon of coconut, avocado or olive oil just to coat pan, now turn down to medium
  • Using a small cookie scoop or about 2 tablespoons of batter per pancake, *if using blueberries I usually drop a few into the batter at this point, cook until bubbles form on the surface, about 2 minutes flip and cook until golden, another minute or two
  • Serve with fresh butter, warmed pure maple syrup, sliced strawberries or peel and segment the orange you used for zest and serve along side

Cook’s note;
* For a low-carb option Replace Rolled Oats with Ground almonds (almond meal). You can also do half oats half almond meal.
These pancakes hold together extremely well and are quite hearty. I like to double the recipe and freeze between sheets of wax paper to have another day, great to pop into a toaster oven and off you go!