Ricotta Pancakes w/ Blueberry Maple Syrup
Packed with protein and bursting with antioxidants to make your body glow from the inside out !
These pancakes will enhance performance and reduce fatigue. The optimal recovery food to support a healthy active body. The base to these pancakes is pure and simple and based around a classic bircher muesli where I love to fold in pillows of soft creamy curds of ricotta. The combination of oats and ricotta give these pancakes a decadence that allows the textures and flavours to dance in your mouth. My blueberry maple syrup is the finishing touch when you generously drizzle it over the top of the pancakes. A perfect recipe for Mother’s Day this Sunday – enjoy !
What’s Great About it:
Good nutrition is the fundamental building block of a healthy body. The food you eat has the potential to nourish every cell in your body and is your nutritional insurance policy to live longer, feel energised and perform at your optimum best. Ricotta and eggs are a good source of protein, which sustains lean muscle and supports a healthy metabolism. According to studies, the beta-glucan fibre found in oats can help regulate your appetite for up to four hours as well as help lower cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels.
“Enjoy your journey of healthy eating with balance, wisdom and moderation.“
Oatmeal Ricotta Pancakes
4 free-range organic eggs
1 cup milk of your choice
1 cup (100 g) rolled oats
1/2 teaspoon ground cinnamon
1 teaspoon gluten free baking powder
2 tablespoons flaxseed or chia seed
250 g good quality ricotta
Blueberry maple syrup
500 g blueberries frozen
1 cup (250 ml) apple juice
1 cup (250 ml) organic maple syrup
1 teaspoon cornflour or arrowroot to thicken
Combine eggs, milk, oats, cinnamon, baking powder and flaxseed.
Cover and rest the batter overnight in the fridge to soften the chia and oats.
Fold in ricotta by breaking it up into the pancake mixture. Make sure to leave some lovely chunks of ricotta in the pancake mix.
Heat a non–stick pan over a low heat with a little macadamia nut or olive and spoon in the pancake mix, 2 tablespoons of mix per pancake.
Cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve warm with blueberry maple syrup and a side of Greek Style yoghurt.
Makes 8 pancakes
To make the blueberry maple syrup:
Combine 250 g of the blueberries, apple juice and maple syrup.
Heat gently and bring to the boil.
Remove from the heat and cool slightly.
Blend until smooth.
Pour the syrup back into a pot and thicken just ever so slightly with a corn flour slurry.
Remove from the heat immediately and fold in 250 g whole frozen blueberries.
Serve warm with pancakes and enjoy.