Submitted by: Shani Dutton
Prep Time: 17 Minutes
Cook Time: 5 Minutes
Servings: 4
I came up with this recipe when I was experimenting with my new seed grinder. I also had ricotta cheese in my fridge that I was trying to decide what to do with....thus the ROF pancakes were born. If you can afford to add the extra fat you can use butter in your pan, but I just used a good non-stick one and it worked fine.
1/4 water
2 c. oats, whole, dry, organic
1 c. ground flax seeds
1 c. ricotta cheese
1/2 tsp. baking powder
1 c. Greek yogurt
4 egg
1/2 tsp. cinnamon
1/2 tsp. sea salt
In a Medium bowl wisk together oats, ground flax seed, baking powder, salt and cinnamon. In a small bowl mix together yogurt, eggs and ricotta cheese. Combine wet and dry ingredients. If you feel like your batter is to thick add water a Tbsp. at a time until it's like a slightly runny cake batter. Heat up your non-stick pan and cook away. I used about 1/4 c. of batter for each of my pancakes. They didn't really bubble so I just kept checking them to see when they needed to be turned. I'm guessing it was about 2-3 min. a side. I topped mine with a small drizzle of honey and a spoonful of greek yogurt. But I bet dried fruit, bananas or nuts would be good too. Enjoy
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