Oat Pancakes With Honeyed Ricotta and Blueberries |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These pancakes are made with oatmeal flour, which is made from milled oat kernels; it is not the same product as rolled oats or oat bran. It is available at health food stores. Ingredients:
2/3 cup ricotta cheese |
1 teaspoon finely grated lemon rind |
2 tablespoons honey |
2/3 cup wholemeal self-rising flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 cup oat flour |
2 egg whites |
3/4 cup low-fat buttermilk |
2 tablespoons honey |
2/3 ounce butter, melted |
1/3 cup fresh blueberries |
Directions:
1. To make honeyed ricotta, combine ingredients in small bowl.
2. To make oatcakes, sift flour, baking powder and cinnamon into medium bowl; stir in oatmeal. Gradually whisk in combined eggwhites, buttermilk and honey; stir in butter.
3. Pour 1/4 cup batter into heated lightly greased small frying pan; cook oatcake about 2 minutes or until bubbles appear. Turn oatcake; cook until lightly browned on other side. Repeat with remaining batter.
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