Are you looking for a quick, easy to whip up breakfast that is bursting with flavor? If you are tired of greasy and unhealthy foods, then your search ends here, lemon ricotta oatmeal pancakes fit all of these categories!
Eating plain oatmeal tends to get boring after a while, so fancy up your tastebuds with healthy oatmeal pancakes and start to incorporate more whole grain oats in your diet. Each mouthwatering recipe is guaranteed to satisfy your inner cravings.
Enjoy pan cooked combinations like coconut oatmeal pancakes or vegan banana oatmeal pancakes. Oats have a variety of uses, and these panfried breads pack a flavorful punch!
This nutritious lemon ricotta oatmeal pancakes is perfect because…
- Requires only 5 minutes to prepare.
- Healthy meal packed with protein, dietary fiber and also includes essential vitamins, minerals and antioxidants.
- Perfect blend of zesty sweetness, fluffiness and hearty oats.
- Ricotta, lemon zest and a wholesome oatmeal base, tastes delightful!
There are a number of health benefits from eating oats, while honey and lemon also offer up superfood nutrition on their own. This wholesome breakfast idea is packed with nutritional balance.
If you are searching for a toppings to go with your lemon ricotta oatmeal pancakes that are a little different but just as tasty, you should try whipped honey butter! The rich, flavorful five minute topping only requires four ingredients, dash of nutmeg, honey, milk and butter.
Lemon ricotta oatmeal pancakes are neither difficult nor time consuming to make, absolutely delectable, and can be individually customized through special flavor enhancing toppings. Healthier than regular pancakes without losing the warmth and familiarity, the lemon and ricotta adds exactly the right amount of flavor and fancy to your specialty pancake.
How to make lemon ricotta oatmeal pancakes?
Lemon ricotta oatmeal pancakes, like regular pancakes, do not require a chef with an education from a culinary program to cook. They are swift and easy to prepare. In total, the time to make lemon ricotta oatmeal pancakes from start to finish should not exceed half an hour.
Not only is this pancake recipe heathy, tasty and fulfilling, but it also covers a wide range of nutritional basics. The sweet and zesty batter only requires a few minutes to prepare, and pan cook for meal prepared with wholesome goodness.
Lemon ricotta oatmeal pancakes have a dash more fancy than the normal plain breakfast items, so how do you make the batter?
Lemon Ricotta Oatmeal Pancake Ingredients:
- Regular rolled oats
- Ricotta cheese
- Eggs
- Milk
- Lemon
- Vanilla extract
- Baking soda
- Butter
- Honey
- Nutmeg
To make the whipped butter, whisk the butter, milk, nutmeg and honey in a small bowl.
Use a blender or food processor to make oat flour with the rolled oats.
Blend in the ricotta, eggs, milk, lemon juice, lemon zest, vanilla and baking soda until smooth.
Melt a teaspoon of butter in a skillet over medium heat, then pour ¼ cup of batter into the hot pan to make each pancake.
Cook until bubbles form on the surface, about 2 minutes. Flip and cook 2 minutes on the other side.
Continue until the batter is finished.
Top with the whipped honey butter, maple syrup and any pancake toppings that you prefer.
Lemon Ricotta Oatmeal Pancake Tips
These pancakes are as delicious as regular pancakes, if not even more so. Furthermore, they can be individually customized to fit your desired taste.
Lemon ricotta oatmeal pancakes are a healthy, delightful alternative to regular pancakes. They lose none of the comfort connotation of regular pancakes, are just as easy to make, and have that little bit of extra flavor, so why not try them?
Here are a few tips improve your pancakes and keep them tasting fresh every time you take a bite:
- Ricotta: The ricotta adds a succulent fluffiness to the soft and airy pancakes. Combine with oats to make lemon ricotta oatmeal pancakes a good choice for those looking for healthy, delicious breakfast foods.
- Lemon: Use the zest and juice from a whole lemon. Zest gives lemon essence and oils that provide natural sweetness, while the juice adds freshness and tang that melds well with the ricotta.
- Oats: Rolled oats were used in this recipe to make oat flour. You could also use quick oats in the same way, or simply substitute for pre-ground oat flour.
- Gluten free: Due to being made from oatmeal rather than regular flour, lemon ricotta oatmeal pancakes are gluten free. Use certified oats to avoid concerns over cross contamination and guarantee that the meal is celiac friendly.
- Toppings: Like regular pancakes, lemon ricotta oatmeal pancakes taste wonderful with toppings such as blueberries, strawberries, bananas, chocolate chips, peanut butter, maple syrup, nuts, whipped cream, butter, and so much more.
- Make ahead: Meal prep ahead of time for a tasty breakfast. Reheat the pancakes in the microwave or on the stovetop for a minute.
- Storage: To maintain freshness, store the oatmeal pancakes in an airtight container for up to 3 days, or in the freezer for up to 3 months. Insert a sheet of wax paper or parchment paper in between each layer. Thaw the frozen pancakes in the fridge overnight and bring to room temperature before eating.
MORE TASTY OATMEAL PANCAKE RECIPES:
- Sweet Potato Oatmeal Pancakes
- Banana Butterscotch Oatmeal Pancakes
Lemon Ricotta Oatmeal Pancakes Recipe with Whipped Honey Butter
Need a pancake recipe that is zesty, fluffy and full of flavor? This lemon ricotta oatmeal pancake is the gluten free recipe that you have been searching for. Top with whipped honey butter for a delightful twist on the breakfast classic.
Ingredients
Ricotta Lemon Oatmeal Pancakes
- 1 cup old-fashioned rolled oats
- ½ cup ricotta cheese
- 3 eggs
- ¼ cup milk
- 2 ounces lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Whipped Honey Butter
- 2 tablespoon unsalted butter, at room temperature
- 1 tablespoon milk
- 1 tablespoon honey
- pinch nutmeg
Instructions
- To make the whipped butter, put the unsalted butter, milk and honey in a small bowl and whisk until pale.
- Pulse the oats in a blender or food processor to make oat flour.
- Add ricotta, eggs, milk, lemon juice, lemon zest, vanilla and baking soda to the blender and blend until smooth.
- Heat large skillet over medium heat with a teaspoon of butter. Pour ¼ cup of batter into hot pan. Cook about 2 minutes until bubbles form on the surface, edges begin to set and the bottom turns golden brown. Pancakes are thin.
- Flip the pancake and continue to cook for about 1 minute. Remove from pan and set aside.
- Continue until all of the batter is gone.
- Top with whipped honey butter, maple syrup or your favorite pancake topping.
Notes
Storage: Lemon ricotta oatmeal pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months with parchment paper separating each layer.
Raw pancake batter is not recommended for storage because the baking powder has already been activated and the thin pancakes will not be as airy.
Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 166mgSodium: 257mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 12g
Karen
Wednesday 10th of May 2023
This looks like a really nice recipe.
Is there a way to print the recipe on one page instead of 5? I don't understand why recipe websites can't print a 1 page recipe instead of a book.