Tags
breakfast, kid friendly breakfasts, oat-bran and ricotta pancakes, oat-bran pancakes, pancake breakfast, pancakes, ricotta pancakes
This morning, we were able to enjoy a low-fat protein, a high-fibre carbohydrate and a fruit, all with one pancake! If you’re wondering why this is such a big deal, check out my post on Healthier Breakfasts: Pear, Kefir & Honey Smoothie. I came across this recipe while perusing a Chatelaine magazine in my doctor’s office.
Charlotte made these pancakes one Saturday morning just over a month ago and they were fabulous. I was thinking of renaming them: “Pancakes Charlotte”. You know, so she could be proud and have a hankering to make them every now and then, entirely on her own. When she adamantly refused to make them this morning, claiming she was on Spring Break, I had a change of heart.
Oat-Bran & Ricotta Pancakes
1 cup of whole wheat flour
3/4 cups of oat bran
1/4 cup of brown sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
2 eggs
1 cup of light ricotta cheese
1 cup of milk
1 teaspoon of vanilla
4 tablespoons of melted butter
Pure Maple Syrup
Fresh raspberries, or your favourite fruit
I like to use light ricotta cheese because it’s thinner and can easily be worked into the other ingredients. You can use oil instead of butter. I prefer using butter in my pancakes and baked goodies rather than oil. I don’t know, it’s a mental thing!
In a large bowl, whisk together the flour, oat bran, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk the eggs. Add the ricotta, milk, vanilla and melted butter. Mix well. Add wet ingredients to the dry, mixing until just combined.
Heat a pan over medium-low to low heat. Every stove is different and for these pancakes, I started off at medium-low and had to lower the heat just a tad. The first pancake is always a taste-test for the cook, isn’t it? Pour about 1/3 of a cup into your pan and cook for about 3 minutes per side. When you see the uncooked batter just begin to bubble, it’s time to flip it over.
Keep them in a warm oven as you continue to cook the remainder of the pancakes. Serve with pure maple syrup and fresh raspberries, or your favourite fruit. I cannot stress enough the importance of pure maple syrup, not just for pancakes but for any recipes that call for it. Living in Quebec, who supplies about 80% of the world’s maple syrup, can you blame me?
The recipe makes about 12 pancakes, perfect for 4 people. I was quite satisfied after my second, but just had to have a third. My weakness when it comes to good food is to just keep eating, even if I’m no longer hungry. I must admit, the third pancake left me feeling quite satiated and somewhat lethargic, just wanting to crawl back into bed with a good read. And why not? I’m on Spring Break too!
ohlidia 