Clean Eating is one of those things like marathon running: something I’d love to do if I had the time for it.
Unfortunately, throughout the week with work and university and, well.. LIFE, I honestly can’t seem to find the time.
Weekends however, are a different story. There’s nothing like getting up at 10am and making a big fat stack of these delicious and healthy ricotta pancakes and feeling good about yourself even after you’ve
eaten them all shared them with all your amazing housemates.
3 whole organic / free range eggs or 6 egg whites
1 tablespoon flaxseed or chia seed
1 cup (100 g/3 1/2 oz) rolled oats (see notes for variations )
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
150 g (3/4 cup / 5 oz) good quality deli style ricotta (see notes)
1/2 cup (125 ml/4 1/2 fl oz ) your choice of milk (almond, rice, seed, coconut, dairy)
Combine eggs, milk, oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the chia and oats. Give it a mix half way through resting.
Add ricotta and break it up into the pancake mixture.
Heat a non – stick pan over a low – medium heat with a little macadamia nut oil, olive or coconut oil and spoon in the pancake mix, 2 tbsp of mix per person.
Flatten the top out slightly from each pancake.
Turn down the heat and cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve with blueberries, thick organic natural yoghurt , banana + a little raw honey