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These filling, protein-rich griddle cakes combine whole grains, dairy and fruit in one, delicious breakfast.
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Oatmeal Griddle Cakes with Whipped Honey Ricotta

These filling, protein-rich griddle cakes combine whole grains, dairy and fruit in one, delicious breakfast.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Breakfast
Cuisine: Gluten Free
Servings: 5
Calories: 351kcal
Author: Jenna Braddock, RD

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
  • 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.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 35g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 195mg | Fiber: 4g | Sugar: 12g