Oat Pancakes With Honeyed Ricotta and Blueberries

Submitted by kelly in TO

"These pancakes are made with oatmeal flour, which is made from milled oat kernels; it is not the same product as rolled oats or oat bran. It is available at health food stores."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• Honeyed ricotta

• 2⁄3 cup ricotta cheese
• 1 teaspoon finely grated lemon rind
• 2 tablespoons honey

• Oat Pancakes

• 2⁄3 cup wholemeal self-rising flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup oat flour
• 2 egg whites
• 3⁄4 cup low-fat buttermilk
• 2 tablespoons honey
• 2⁄3 ounce butter, melted
• 1⁄3 cup fresh blueberries

directions

1. To make honeyed ricotta, combine ingredients in small bowl.
2. To make oatcakes, sift flour, baking powder and cinnamon into medium bowl; stir in oatmeal. Gradually whisk in combined eggwhites, buttermilk and honey; stir in butter.
3. Pour ¼ cup batter into heated lightly greased small frying pan; cook oatcake about 2 minutes or until bubbles appear. Turn oatcake; cook until lightly browned on other side. Repeat with remaining batter.