• Email Email
  • Print Print

"ROF" (Ricotta, Oats and Flax) Pancakes

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