Ricotta-Oat-Bran Pancakes With Raspberry Sauce Recipe

Name: Ricotta-Oat-Bran Pancakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen raspberries; 2 tablespoons maple syrup; 1 cup whole wheat flour; ¾ cup oat bran; ¼ cup brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 2 eggs; 1 cup light ricotta cheese, drained; 1 cup milk; 1 teaspoon vanilla; 5 tablespoons safflower oil

Servings: persons

2 cups frozen raspberries
2 tablespoons maple syrup
1 cup whole wheat flour
¾ cup oat bran
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 eggs
1 cup light ricotta cheese, drained
1 cup milk
1 teaspoon vanilla
5 tablespoons safflower oil

1
Place raspberries in a sieve set over a bowl.
2
Let stand on the counter to thaw a little.
3
Push berries through sieve using the bottom of a ladle.
4
Discard seeds.
5
Stir maple syrup into raspberry puree.
6
Stir flour with oat bran, sugar, baking powder, baking soda, and salt in a large bowl until mixed.
7
Whisk egg in a medium bowl.
8
Whisk in ricotta, milk, vanilla, and 4 T oil.
9
Make a well in flour mixture.
10
Pour in egg mixture and stir just until blended.
11
Heat a large non-stick frying pan over medium.
12
Lightly brush with remaining oil as needed.
13
When hot, scoop about 1/4 c batter into pan.
14
Repeat for each pancake.
15
You should be able to fit 2-3 in the pan.
16
Cook until bubbles form on the top, 2-3 minutes.
17
Flip and cook until golden brown, about 2 more minutes.
18
Reduce heat if pancakes are browning too quickly.
19
Remove to a platter.
20
Cover and keep warm until serving.
21
Serve with raspberry sauce.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups frozen raspberries, 2 tablespoons maple syrup, 1 cup whole wheat flour, ¾ cup oat bran, and more.

Yes, Ricotta-Oat-Bran Pancakes With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta-Oat-Bran Pancakes With Raspberry Sauce

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