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Oat Pancakes With Honeyed Ricotta and Blueberries

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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