These filling, protein-rich oatmeal griddle cakes combine whole grains, dairy and fruit in one, delicious breakfast.
{Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time. This was originally posted at FreshFoodPerspectives.com in August 2014.}
I like pancakes and all, I truly do. But honestly, I like a little more umph to my breakfast, but without having to make multiple items. These Oatmeal Griddle Cakes are so perfect as a filling, nutritious breakfast that also feels a little special. Most important, they're so simple to make.
Ingredients
- Old fashioned oats
- Almonds
- Cinnamon
- Baking soda
- Salt
- Low-fat vanilla Greek yogurt
- Egg
- Coconut oil
- Vanilla
- Peaches, apples, or blueberries
For the Whipped Ricotta Topping:
- Part skim ricotta cheese
- Honey
- Cinnamon
Top Tips
Why I use oats: The flour in this recipe is simply whole old-fashioned oats pulsed in the food processor. You could substitute white whole wheat flour if you like. I like using oats because of the soluble fiber they provide which is known for helping to reduce cholesterol and keep you regular.
The optional topping: The whipped honey ricotta takes these bad boys over the top, but it's certainly not necessary if you don't have the ingredients or the time. If you just stick to the cake recipe, you are winning at breakfast. Trust me.
Substitutions
I love fresh fruit in oatmeal pancakes or griddle cakes. You can pretty much use whatever kind of fruit, fresh or frozen (maybe even canned), that you have on hand. Get creative and resourceful!
Give these Oatmeal Griddle Cakes a try one Saturday morning and make extra for a quick yummy breakfast during the week too. Enjoy!
PrintRecipe
Oatmeal Griddle Cakes with Whipped Honey Ricotta
- Total Time: 18 minutes
- Yield: 5 1x
Description
These filling, protein-rich griddle cakes combine whole grains, dairy and fruit in one, delicious breakfast.
Ingredients
Oatmeal Griddle Cakes:
- 1 ½ cups old fashioned oats (divided)
- ½ cup almonds (chopped)
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup low-fat vanilla Greek Yogurt (I used Cabot)
- 1 egg
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- ½ cup finely chopped peaches (apples or blueberries can be substituted for peaches)
Whipped Ricotta Topping:
- 1 cup part skim ricotta cheese
- 1 tablespoon honey
- ⅛ teaspoon cinnamon
Instructions
- Preheat an electric skillet or a griddle pan over medium heat (about 350° F on the electric skillet).
- In a food processor or blender, pulse 1 cup of oats until finely ground, resembling flour. In a mixing bowl, add oat flour, ½ cup old fashioned oats, almonds, cinnamon, baking soda and salt and stir to combine. In a separate bowl, combine yogurt, egg, coconut oil, and vanilla. Mix vigorously until well combined.
- Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the chopped peaches.
- Spray cooking surface with nonstick spray. Using an ice cream scoop, scoop batter onto pre-heated skillet to make 5 large cakes. Use a spatula to gently flatten the batter to resemble patties.* Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes. Cakes are done when both sides are golden brown and center is set. You may need to cover skillet when cooking. Remove cakes from heat and keep warm (an oven preheated to 200° F works well.)
- To make the ricotta topping, add the ricotta, honey and cinnamon to the food processor or blender. Pulse until ricotta is creamy and smooth. Serve each cake with about 3 heaping tablespoons of ricotta on top. Sprinkle with whole oats as a garnish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Gluten Free
Nutrition
- Calories: 351
- Sugar: 12
- Sodium: 195
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 17
- Cholesterol: 63
For more delicious breakfast ideas, try
Chocolate Strawberry Breakfast Muffins
