Oatmeal Pancakes

oatmeal pancakes 300x219 Oatmeal PancakesI love cooking with oats.  They are one of the best complex carbs rich in soluble fibre, that can help lower blood cholesterol and have  a low GI ranking providing long lasting energy. The addition of Chia seed help stabilize the hot-cake mix, but you could also use ground flax seed ( linseed ) as it will do the same job.  Both Chia and linseed contain essential omega 3 essential fats. They are called essential fatty acids (EFAs) because they are critical for good health and your body cannot make them on its own, so they must be obtained from the food we eat.  Omega 3′s can help lower cholesterol, reduce high blood pressure, improve symptoms of arthritis as well as mental health.  The brain is 60% fat and needs omega 3 to function properly which is why it’s a great idea to throw these wonderful seeds into everyday recipes we make at home.

1  1/2 cups 375 g  good quality ricotta
1/2 cup 125 ml   milk
4 organic free-range eggs
1 1/2 cups 140 g   rolled oats
1 teaspoon baking powder
2 teaspoons Chia or linseed

Combine ricotta, milk, egg yolk, oats, chia and baking powder.  Leave at least 1 hour to soften and allow the oats and chia to absorb the milk.  Fold in lightly whipped egg white.  Cook hot-cakes over a low – medium heat for about 2 – minutes each side or until the centre is cooked through.  A nice idea is to sprinkle one side with rolled oats before turning over for a rustic effect.  makes 8 pancakes

Nutrition per pancake:

Protein: 11.2 g

Fat: 9 g

Carbs: 12 g

760 kj / 182 calories

Serving ideas:
Strawberries and organic maple syrup
Eco banana and a little honey + bio yoghurt

By Teresa Cutter – The Healthy Chef

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