Moist, tender pancakes filled with oats, almonds, walnuts, & a touch of honey.
Prep Time:35 mins
Cook Time:20 mins
Total Time:55 minutes
1/2 cup ricotta
3 tablespoons honey
2 large eggs
1/2 teaspoon salt
1 cup buttermilk
1/3 cup milk
3 tablespoons blanched almonds
1/4 cup walnuts
3/4 cup old-fashioned oats
3/4 cup whole wheat flour
1/3 cup all-purpose flour
4 tablespoons wheat germ (optional)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
In a large bowl, whisk together ricotta, honey, eggs & salt; mixture will be slightly lumpy. Stir in buttermilk and milk and set aside.
In food processor, chop almonds and walnuts. Set aside in a small bowl.
In food processor, pulse oats and flours until the oats are finely chopped, but not a powder. Add oat and flour mixture to ricotta mixture along with wheat germ (if using), sugar, baking powder, & baking soda. Mix together and let rest for 20 minutes.
After the batter has rested, mix in the chopped nuts.
Preheat griddle or greased non-stick pan over medium heat for 3-4 minutes.
Melt butter on griddle; when bubbles have subsided, add batter by 1/4 cupful. Cook pancakes for 2-3 minutes until bubbles are rising, bursting, and holding their shape. Flip and cook an additional minute or two on the second side and remove from pan. You may need to reduce the heat on the pan over time to avoid burning the pancakes.
Serve with additional chopped nuts, butter, & syrup.
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Makes 16-18 pancakes.
To keep pancakes warm while you cook them, preheat your oven to the lowest temp. Once to temperature, turn the oven off and place a cookie sheet in the oven to hold the pancakes as you cook them.