As you might have recognized I love love love pancakes. But I try to keep them healthy most of the time (sometimes for sure I bake sugary ones with a load of chocolate too heheh).
Last Saturday, I found some Ricotta in the fridge and as strawberry season just took off, I decided to make a spring style healthy version of my most beloved curd cheese pancakes.
For 1 breakfast I took (approximately):
– 125 grs of Ricotta
– 1 big egg
– around 80 grs of melting oats (you can also take oat flour)
– 1 tablespoon baking powder
– 1/2 tablespoon bourbon vanilla (you can also scratch a fresh vanilla pod)
– a good shot of milk
Mix the egg, the ricotta and the oats together with the baking powder and the vanilla. Add as much milk as you need to get a sticky, thick batter. The oats should dissolve completely, but still, the dough shouldn’t be too liquid.
You can also separate the egg yolk from the white and whip it, but to be honest, on a Saturday morning, I am way too lazy for that (might be also the reason why I prefer pancakes over waffles ^^).
Heat up a coated pan. It should be really hot before you let the batter slip from a big spoon into the pan. I recommend to make smaller pancakes, so they are really like mini cakes then. Reduce the heat. I will take a while until you see that the upper skin of the pancakes slowly get dryer – then turn them around.
The baking time varies from oven to oven and is dependent from the pan, but I would calculate 4-5 mins on each side.
They taste amazing with fresh strawberries. I also added some grated chocolate (just a little).
But since you use no sugar in the dough, you can also combine them with savory ingredients like spinach, salmon, caviar and so on (similar to Russian blinis) or add different fresh herbs into the dough (and then place pesto and tomatoes on top of it for example).