Healthier Ricotta Hotcakes with Whole Wheat and Oat Flour

Made with wholesome ingredients, these healthier hotcakes are so simple to make, so soft and so damn delicious. Made healthier than usual by using wholesome whole wheat and oat flour!

Okay so the first time I ever tried ricotta hotcakes was at the Granger & Co restaurant here in London where I live. Naturally I was looking for a dessert to order after having a delicious meal. We asked the waiter for his recommendations and he was so damn sure we would love their famous ricotta hotcakes.

Verdict? He wasn’t joking. They were mouth watering. The best hotcake/pancake I had ever tried. But the downside is that it was drenched in a honeycomb butter and maple syrup. I wanted to have this kinda breakfast as often as twice a week! *Why not?* Sooooo I got in the kitchen and pounded out a healthier version of Granger and Co’s recipe.

The honeycomb butter was changed to a coconut caramel. This stuff is so delicious and addictive it’s unreal. Here is the recipe of this amazballs caramel.

I substituted the plain flour and self raising flour often used for hotcakes and used a mixture of whole wheat and oat flour instead (my go-to combo when it comes to pancakes!)

*Fast forward to the taste test*

So damn good. Would you have guessed they tasted just as delicious with NO REFINED SUGARS + NO REFINED FLOURS.

Check out the recipe asap you guys! Takes 20 mins to make start to finish.

5 from 1 vote

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Healthier Ricotta Hotcakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author Hebaq Aden

Ingredients

• 3 eggs
• 3/4 cups milk any milk is fine
• 2 teaspoons olive oil any neutral oil
• 1 teaspoon vanilla
• 250 grams ricotta cheese 1 regular tub
• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 1 and 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a bowl add the first 4 ingredients together. Then VERY gently add in the ricotta and fold only a few times. 

2. In a separate bowl add the rest of the ingredients together and mix well. 

3. Pour the wet in to the dry bowl and fold gently.

4. In a skillet or pan, turn heat on to medium and add 2 teaspoons of oil. Pour as many small hotcakes as you can fit in to the skillet/pan whilst leaving space so the don't touch. I could fit about 3. 

5. Repeat  this until the batter is finished. Eat immediately and serve with what you desire, I strongly recommend serving with coconut caramel and crushed hazelnuts. Delicious.