1 cup full-fat ricotta cheese
1 1/4 cup certified gluten free rolled oats
1 to 2 Tablespoons ground flax (I use 2, but if you don't need the extra fiber, you can use 1)
6 oz fresh raspberries (a little over one cup....you can also use frozen)
1 Tablespoon vanilla extract
1/4 tsp salt
1/2 to 1 cup bittersweet chocolate chips (or as much or little as you prefer....I use a lot!)
1. Preheat your griddle to 350 degrees F.
2. Put all ingredients except for the chocolate chips into your food processor. Blend until smooth. Stop and scrape down the sides of the bowl as needed.
3. Pour the batter into a bowl and stir in the chocolate chips by hand. This step is VERY important! If you attempt to add the chocolate chips in once the batter is on the griddle, the chocolate will burn as soon as you flip your pancakes.
4. Using a 1/4 cup measuring cup, scoop the batter onto your preheated griddle. Flip when bubbles start to rise to the top. Each side should be golden brown when done. Since these pancakes are quite dense, they will take a bit longer than normal to cook on each side...be patient, they are worth it!
Makes about 12 four inch pancakes.
Notes: These are such a treat for breakfast! I created these because I wanted to find a way to sneak more fiber into my son's breakfast. Raspberries and flax are super high in fiber! I serve these plain (no syrup) because the chocolate makes them sweet enough. My son has also never had syrup and I plan to keep it that way for a while :)
These store very well in the freezer in a ziploc bag. Transfer the bag to the fridge to defrost overnight.