Breakfast
Oat and ricotta pancakes
No refined flour and no sugar. The ricotta keeps them moist inside and adds casein, which keeps you full far longer than a regular pancake.
Nutrition
Per serving, computed from the real weight of the ingredients.
Protein density: 8.4 g of protein per 100 kcal. Above 10 is excellent for satiety and lean mass.
Ingredients
Makes 1 serving.
- Oat flour40 g
- Ricotta (or requesón)100 g
- Egg white3 whites (100 ml)
- Ground cinnamon2 g
- Vanilla extract3 ml
- Stevia / sucralose2 packets (2 g)
- Cooking sprayto taste
To serve
- Strawberries80 g, sliced
- Sugar-free syrup30 ml
Method
- 1
Blend the oat flour, ricotta, egg whites, cinnamon, vanilla and sweetener until smooth.
- 2
Let the batter rest 5 minutes — the oats absorb liquid and it thickens on its own.
- 3
Heat a pan over medium-LOW and spray it. High heat burns the outside and leaves the middle raw.
- 4
Pour small rounds and flip when bubbles appear on the surface, about 2 minutes a side.
- 5
Serve with the strawberries and sugar-free syrup.
The detail that matters
Make a double or triple batch and freeze them cooked, separated by parchment. They reheat in a toaster in two minutes.
More breakfast
Nutrition values are estimates from food-composition tables. This guide is general nutrition information and is not a substitute for advice from a qualified health professional. It is unrelated to the research materials sold on this site, which are supplied strictly for in-vitro laboratory research and are never for human consumption.