To make your pancakes nice and light, don’t flip them more than once!
Ricotta-Oat-Bran Pancakes with Maple-Raspberry Sauce
Ingredients
2 cups frozen raspberries
2 tbsp maple syrup
1 cup whole-wheat flour
3/4 cup oat bran
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs
1 cup light ricotta, drained
1 cup milk
1 tsp vanilla
5 tbsp safflower oil
Method
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.
Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about 1/4 cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan.
Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.
Serves 4 | Per serving with 1/4 cup sauce 528 calories, 20 g protein, 63 g carbs, 26 g fat, 6 g fibre, 676 mg sodium.
Courtesy of Claire Tansey
Chatelaine
www.chatelaine.com