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    You are in: Home / Recipes / Ricotta-Oat-Bran Pancakes With Raspberry Sauce Recipe
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    Ricotta-Oat-Bran Pancakes With Raspberry Sauce

    Ricotta-Oat-Bran Pancakes With Raspberry Sauce. Photo by Isabeau

    1/1 Photo of Ricotta-Oat-Bran Pancakes With Raspberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Isabeau's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 1
      Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
    2. 2
      Stir flour with oat bran, sugar, baking powder, baking soda, and salt in a large bowl until mixed. Whisk egg in a medium bowl. Whisk in ricotta, milk, vanilla, and 4 T oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
    3. 3
      Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about ¼ c batter into pan. Repeat for each pancake. You should be able to fit 2-3 in the pan. Cook until bubbles form on the top, 2-3 minutes. Flip and cook until golden brown, about 2 more minutes. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover and keep warm until serving. Serve with raspberry sauce.

    Ratings & Reviews:


    Nutritional Facts for Ricotta-Oat-Bran Pancakes With Raspberry Sauce

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 665.9
    Calories from Fat 258
    Total Fat 28.6 g
    Saturated Fat 6.8 g
    Cholesterol 120.6 mg
    Sodium 700.7 mg
    Total Carbohydrate 92.7 g
    Dietary Fiber 11.4 g
    Sugars 47.3 g
    Protein 20.0 g

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