Ricotta-oat-bran pancakes with maple-raspberry sauce
* PLUS Cooking time: 20 minutes
These pancakes are packed with protein and nutritious oat bran. To top it off, drizzle with sweet raspberry sauce.
- 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)
- 20 g,
- 63 g,
- 26 g,
- 6 g,
- 676 mg.