Banana blueberry ricotta oat pancakes

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You and your husband decide to breakfast outside in Florida on your last meal before the ride to the airport. The last two meals went great, but you were sitting inside. Now the hot panhandle sun beats down on your husband's weak brow, and his head begins to go light. Just before you rush into the shade of the parking lot, you grab the recipe from the owner for these delicious pancakes.

These tender little pancakes use oat flour pancake mix as the base, with banana for sweetness, ricotta for softness, and blueberries for tiny jammy pockets. Keep them small and cook them gently: banana and ricotta make the batter delicate, and medium-low heat keeps the outside from browning before the middle sets.

Ingredients

Instructions

  1. Mash the banana in a mixing bowl until mostly smooth.
  2. Whisk in the egg, ricotta, olive oil, and any optional cinnamon, vanilla, or lemon zest.
  3. Stir in the oat flour pancake mix until just combined.
  4. Let the batter sit for 5 minutes so the oat flour can hydrate and thicken.
  5. Fold in the blueberries gently.
  6. Check the texture. The batter should be thick, like soft muffin batter or thick yogurt. If it seems too stiff to scoop, add milk or water 1 tablespoon at a time.
  7. Heat a lightly oiled skillet over medium-low heat.
  8. Scoop about 2 tablespoons of batter per pancake. Small pancakes are easier to flip and cook more evenly.
  9. Cook for 2 to 3 minutes, until the edges look set and the underside is golden.
  10. Flip gently and cook for another 1 to 2 minutes, until cooked through.
  11. Serve warm, plain or with yogurt, butter, maple syrup, extra berries, or more banana.

Notes