03 Oct Oatmeal and Ricotta Pancakes

I love cooking with oats! They are one of the best complex carbs rich in soluble fibre, and low in GI which means long lasting energy. I also use Chia seeds in this which contain omega 3 essential fats which are critical for good health and fats we can’t produce ourselves. Remember the brain is 60% fat and needs these omega 3’s to function properly.

Ingredients

• 1 ½ cups of ricotta
• ½ cup of milk
• 4 organic free range eggs
• 1 ½ cups of rolled oats
• 1 teaspoon baking powder
• 2 teaspoons chia seeds

Process

Combine the ricotta, milk, egg yolk, oats, chia and baking powder. Leave overnight to soften and allow the chia seeds to absorb the milk. Fold in the lightly whipped egg whites. Warm up the hot plate and use a tablepoon or organic cononut oil. Cook the hot cakes over a low to medium heat for about 2 minutes each side. Top with a mixture of Keffir probiotic yogurt, berries, nuts and dates. Yummo!!