Oatmeal Pancakes
I love cooking with oats. They are one of the best complex carbs rich in soluble fibre, that can help lower blood cholesterol and have a low GI ranking providing long lasting energy. The addition of Chia seed help stabilize the hot-cake mix, but you could also use ground flax seed ( linseed ) as it will do the same job. Both Chia and linseed contain essential omega 3 essential fats. They are called essential fatty acids (EFAs) because they are critical for good health and your body cannot make them on its own, so they must be obtained from the food we eat. Omega 3′s can help lower cholesterol, reduce high blood pressure, improve symptoms of arthritis as well as mental health. The brain is 60% fat and needs omega 3 to function properly which is why it’s a great idea to throw these wonderful seeds into everyday recipes we make at home.
1 1/2 cups 375 g good quality ricotta
1/2 cup 125 ml milk
4 organic free-range eggs
1 1/2 cups 140 g rolled oats
1 teaspoon baking powder
2 teaspoons Chia or linseed
Combine ricotta, milk, egg yolk, oats, chia and baking powder. Leave at least 1 hour to soften and allow the oats and chia to absorb the milk. Fold in lightly whipped egg white. Cook hot-cakes over a low – medium heat for about 2 – minutes each side or until the centre is cooked through. A nice idea is to sprinkle one side with rolled oats before turning over for a rustic effect. makes 8 pancakes
nutrition per pancake:
Protein: 11.2 g
Fat: 9 g
Carbs: 12 g
760 kj / 182 calories
Serving ideas:
Strawberries and organic maple syrup
Eco banana and a little honey + bio yoghurt
Thanks for the recipe! These are really yummy and I love that they are filled with sweetness and protein from the ricotta and a healthy, filling carbohydrate – they make a great snack for my kids lunch box.
Teresa do you have any other healthy, protein lunch box ideas? My children’s school is nut free, and other than processed meat, cheese, yogurt or eggs – I am out of ideas….
Thanks
Danielle
Hi Teresa, What would be a good substitute for ricotta? My daughter won’t eat it but a lot of recipes call for ricotta and I was wondering what else I could use if anything. Ta
Oh yes please, would LOVE to know a good ricotta substitute, there are a few recipes around using it and I can’t think of what to replace it with.. tofu??
Hi Teresa,
These look amazingly good! I was wondering if it is ok to leave the mixture overnight rather than for an hour?
Overnight is actually better Olga. it allows the oats and chia to soften nicely. TX
Thanks, Teresa! Made them this morning and the oats were almost completely dissolved in the mixture, so it was all nice and soft. Do you shape the hotcakes by hand or…? Mine did not turn out very round
Hi Teresa,
Made them this morning and they were delicious! I used boiled water instead of milk which made them soft without waiting too long and didn’t compromise the taste.
How do you measure to get 8 hotcakes from the mixture, I think mine were too big as I only got 6
Thank you for the recipe.