What should you eat on Saturday morning?
Pancakes, obviously.
I’ve had pancakes on the brain lately, thanks to this staple recipe and this fabulous adaption from Stacey at Every Food Fits.
My latest twist is rich and decadent, more creamy than fluffy. The flavor reminds me of cake batter. That’s never a bad thing.
Power Pancakes: The Cake Batter Edition
2/3 cup oats, ground into a fine flour
1/2 teaspoon baking powder
2 teaspoons stevia in the raw, or more to taste
1/8 teaspoon salt
1/2 cup part skim ricotta cheese
2 eggs
1/2 teaspoon vanilla
1 tablespoon butter, melted
1/4 cup milk
Combine the dry ingredients (through salt) in one bowl. Mix the wet in another. Add wet to dry, mix and voila! Batter.
Pour the batter into silver dollar sizes on an oiled griddle or skillet. Cook until you see bubbles on the raw side. Flip, then cook until golden.
You should have two servings of high protein, gluten-free pancakes. Enjoy!
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