Ricotta-Oat-Bran Pancakes With Raspberry Sauce

Name: Ricotta-Oat-Bran Pancakes With Raspberry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 pancakes, 4 serving(s)
Ingredients: 2 cups frozen raspberries; 2 tablespoons maple syrup; 1 cup whole wheat flour; 3/4 cup oat bran; 1/4 cup brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs; 1 cup light ricotta cheese, drained; 1 cup milk; 1 teaspoon vanilla; 5 tablespoons safflower oil

Submitted by Isabeau

"this incredibly filling, fibre-rich recipe had us bursting at the seams, with leftovers. The magazine it came from (Chatelaine, I think) calls for maple syrup in the seeded raspberries, but we just used warm raspberries as they were. If you really want to sweeten them, and you don’t have real maple syrup, I would suggest honey, instead. I also used about half the ricotta, because that is what I had, and they turned out fine. Oh, and oatmeal instead of oat bran… They are very thick pancakes, a little tricky to flip."

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photo by Isabeau

Ready In:: 35mins
Ingredients:: 13
Yields:: 16 pancakes
Serves:: 4

ingredients

2 cups frozen raspberries
2 tablespoons maple syrup
1 cup whole wheat flour
³⁄₄ cup oat bran
¹⁄₄ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₄ teaspoon salt
2 eggs
1 cup light ricotta cheese, drained
1 cup milk
1 teaspoon vanilla
5 tablespoons safflower oil

directions

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 egg in a medium bowl. Whisk in ricotta, milk, vanilla, and 4 T 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 ¼ c batter into pan. Repeat for each pancake. You should be able to fit 2-3 in the pan. Cook until bubbles form on the top, 2-3 minutes. Flip and cook until golden brown, about 2 more minutes. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover and keep warm until serving. Serve with raspberry sauce.