As soon as I saw a recipe for oatmeal ricotta hotcakes in the June newsletter from the Healthy Chef I knew they would be perfect for a Sunday brekkie. I simply love the Healthy Chef! Her recipes are always so tasty, yet nutritious and delicious! I am a big believer of being able to make variations to recipes to make them healthier and the Healthy Chef is always right on!
These hotcakes are gluten free , low GI and high in protein. I wish I could have this for brekkie every morning…in fact I think they will become a regular weekend breakfast! And with the gorgeous British strawberries we are getting now, they are the BEST!
Makes 2 large hotcakes
Ingredients:
- 1/2 cup (125g) ricotta
- 30 ml (1/8 cup) milk (I used soya light)
- 1 free range / organic eggs
- 1/2 cup (45g) rolled oats
- 1/2 teaspoon baking powder
- 1 tablespoon linseed or pumpkin seeds (I left this out)
- 0% fat Greek yoghurt
- chopped up strawberries and bananas to serve
Method:
- Combine ricotta, milk, egg, oats, and baking powder then leave for at least 1 hour to soak, however overnight is best.
- Add a little extra milk if the batter looks a bit thick.
- Cook in a non stick pan over medium heat for 3 minutes
each side. - Sprinkle with seeds and rolled oats before turning over (if using).
- Serve with Greek yoghurt, strawberries, banana and a little honey.
- Enjoy.