Ricotta-oat-bran pancakes with maple-raspberry sauce



15 min


4 Servings

* PLUS Cooking time: 20 minutes
Ricotta-oat-bran pancakes with maple-raspberry sauce

John Cullen

These pancakes are packed with protein and nutritious oat bran. To top it off, drizzle with sweet raspberry sauce.


  • 2 cups frozen raspberries
  • 2 tbsp maple syrup
  • 1 cup whole-wheat flour
  • 3/4 cup oat bran
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup light ricotta
  • 1 cup milk
  • 1 tsp vanilla
  • 5 tbsp safflower oil


  • Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
  • Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
  • Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about 1/4 cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.

How to make perfect pancakes

Nutrition (per serving)

  • Calories
  • 528,
  • Protein
  • 20 g,
  • Carbohydrates
  • 63 g,
  • Fat
  • 26 g,
  • Fibre
  • 6 g,
  • Sodium
  • 676 mg.