I remember making my first pancake when I was 10 years old. It was a Richard Simmons recipe from his TV show at the time and was made from rolled oats, egg whites, milk and vanilla. I’ve been making pancakes ever since – using different flours, seeds and nut meals to create the most amazing flavour combinations. I love folding in pillows of soft creamy ricotta or other variants like smashed banana that add another dimension of flavour and texture. A touch of cinnamon is also a lovely addition. Serve them with your choice of seasonal fruit such as blueberry, fig or smashed raspberry and lush organic yoghurt. Enjoy.
What’s good about it:
Ricotta and eggs are a good source of protein, which sustains lean muscle and supports a healthy metabolism. Oats are a great source of soluble fiber that not only fills you up, but also helps delay stomach emptying, so you feel full for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels.
Makes 8 delicious pancakes
3 whole organic / free range eggs or 6 egg whites
1 tablespoon flaxseed or chia seed
1 cup (100 g/3 1/2 oz) rolled oats (see notes for variations )
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
150 g (3/4 cup / 5 oz) good quality deli style ricotta (see notes)
1/2 cup (125 ml/4 1/2 fl oz ) your choice of milk (almond, rice, seed, coconut, dairy)
Combine eggs, milk, oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the chia and oats. Give it a mix half way through resting.
Add ricotta and break it up into the pancake mixture.
Heat a non – stick pan over a low – medium heat with a little macadamia nut oil, olive or coconut oil and spoon in the pancake mix, 2 tbsp of mix per person.
Flatten the top out slightly from each pancake.
Turn down the heat and cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve with blueberries, thick organic natural yoghurt , banana + a little raw honey
Nutrition per hotcake
Protein: 7.1 g
Carbs: 9 g
Total fat: 5.3 g
Saturated: 2 g
Fiber: 1.4 g
Sodium: 67 mg
Variations: ( gluten free alternatives)
Use 1/3 cup (45 g / 1 1/2 oz) coconut flour in place of the rolled oats – omit ricotta if dairy free and add 1 small smashed banana. Use appropriate milk such as coconut.
Use 1 ½ cups (150 g / 5 1/4 oz) almond meal or Hazelnut meal in place of the rolled oats.
Serve with fresh figs, honey and pistachio
Top with smashed raspberries and lush vanilla yoghurt
MORE PURELY DELICIOUS PANCAKE RECIPES: