Sunday, March 25, 2012

Blueberry Oat Ricotta Pancakes (flourless)

Spring is approaching cautiously with a few warm days here and there, interspersed with clouds, lots of wind and chilly nights.  The other morning when I left for work it was in the 20s, but then rose to almost 60 by lunchtime.

I want to see flowers and blue skies.  I have no patience waiting for spring to come!  I have a new pair of pink, flowered sandals just waiting to be paired with my white skirt.

The other day, my mom sent me a recipe she'd found for flourless blueberry pancakes.  The combination of oats, yogurt and blueberries sounded good, but I was a little skeptical that the makings of a bowl of oatmeal would turn into anything resembling pancakes.  However, I liked the idea of it, and new, healthy recipes are always worth a try.

I'm not against flour, and use plenty of it in my baking, but since nutritionally it's about as beneficial as sugar, I do like finding substitutes now and then.  Of course, I made some changes - ricotta instead of yogurt.  A thick blueberry sauce to pour over them, so that the butter and syrup wouldn't be missed.

Even with almost no added sugar, the pancakes were plenty sweet from all the blueberries and completely satisfying for a pancake craving.  The pancakes were cute and little and just the right amount for two people, although I doubled the recipe below for four servings.

I don't even think they taste like they were made without flour and can see variations of these becoming a staple go-to pancake recipe for us for a healthy alternative to the traditional recipes with lots of flour, sugar, oil and butter.

Blueberry Oat Ricotta Pancakes (flourless)
printable recipe

pancake batter:
  • 2 cups old-fashioned oats
  • 1 cup part-skim ricotta cheese
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 2 tablespoons pure maple syrup
  • 1/4 cup low-fat buttermilk
  • 1 1/2 cups fresh or frozen (thawed) blueberries
blueberry syrup:
  • 1 1/2 cups fresh or frozen (thawed) blueberries
  • 1 tablespoon pure maple syrup
  • 1 teaspoon lemon juice
  • 2 tablespoons water

In a blender, combine the oats, ricotta cheese, eggs, cinnamon, vanilla, maple syrup and buttermilk.  Blend until smooth.  Stir in 1 1/2 cups blueberries and set aside.

In a saucepan over medium-low heat, combine 1 1/2 cups blueberries, maple syrup, lemon juice and water.  Cook until the blueberries release their juices, then puree in your blender or using an immersion blender.  Simmer on low while you cook the pancakes.

Preheat your griddle and spray with non-stick spray.  Using a 1/4 cup measuring cup to measure the batter, cook the pancakes until golden brown on each side.  Serve with the warm blueberry sauce.

Yields 16 small pancakes - 4 servings.
WW Points Plus Value:  9 points for 4 pancakes with blueberry sauce

Recipe adapted from Blueberry Oat Pancakes from The Carb Lover's Diet.

1 comment :

  1. Thanks for the great recipe! I didn't make the sauce, they were sweet enough on their own. I also substituted two egg whites for eggs but they still turned out great! Thanks again!


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