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:

1. Combine ricotta, milk, egg, oats, and baking powder then leave for at least 1 hour to soak, however overnight is best.
2. Add a little extra milk if the batter looks a bit thick.
3. Cook in a non stick pan over medium heat for 3 minutes
   each side.
4. Sprinkle with seeds and rolled oats before turning over (if using).
5. Serve with Greek yoghurt, strawberries, banana and a little honey.
6. Enjoy.

Related posts:

1. Berries with Soy cream
2. Healthy Raspberry Muffins
3. My first high tea