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1/1 Photo of Ricotta-Oat-Bran Pancakes With Raspberry Sauce
this incredibly filling, fibre-rich recipe had us bursting at the seams, with leftovers. The magazine it came from (Chatelaine, I think) calls for maple syrup in the seeded raspberries, but we just used warm raspberries as they were. If you really want to sweeten them, and you don’t have real maple syrup, I would suggest honey, instead. I also used about half the ricotta, because that is what I had, and they turned out fine. Oh, and oatmeal instead of oat bran… They are very thick pancakes, a little tricky to flip.
Units: US | Metric
Serving Size: 1 (364 g)
Servings Per Recipe: 4