Highlights from this weekend:
- Healthy and delicious ricotta oat bran pancakes (recipe below)
- Time in our backyard park
- Greek yogurt ice cream with fresh blackberries
- Blooming tea
- Our porch garden
- Studying for my psychiatry shelf exam and Step 2 board certification exam
- Spending time with my love
Ricotta Oat Bran Pancakes
Adapted from Chatelaine
PrintRicotta Oat Bran Pancakes
Makes 2 very large or 4 regular-sized pancakes
Ingredients
Scale
- 1/2 cup whole-wheat flour
- 1/3 cup oat bran
- 1/8 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 1 egg
- 1/2 cup light ricotta
- 1/2 cup milk
- 1/2 tsp vanilla
- 2 tbsp safflower or other oil + 1 tbsp, divided
Instructions
- 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 2T oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
- Heat a large skillet over medium heat. Lightly brush with remaining oil as needed. When hot, scoop desired amount of batter into pan. Repeat for each pancake. 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 and cover to keep warm. Repeat with remaining batter. Serve with syrup.
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These pancakes are a favorite at our place. They are healthy and packed with protein – and most importantly – delicious!
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