15 oz full fat ricotta cheese
1 1/3 cup certified gluten free rolled oats
1/3 cup brown sugar (you can leave this out if you prefer a less sweet pancake)
1 Tablespoon pure vanilla extract
pinch of sea salt
2 cups diced strawberries
1 cup bittersweet chocolate chips
1. Preheat your griddle to 350 degrees F.
2. Put the eggs, ricotta, oats, sugar, vanilla, and salt into your food processor. Process on high until the batter is smooth. Stop and scrape down the sides of the bowl and repeat until your batter is perfectly smooth. Pour the batter into a large bowl.
3. Mix in the diced strawberries and chocolate chips by hand. Using a 1/4 cup measuring cup, scoop the batter onto your griddle.
4. Let the pancakes cook until you see the bubbles start to rise and pop on the surface. Flip over and cook for another 1-2 minutes. You can use a spatula to lift up and check to see when they are golden brown.
Makes 12-16 pancakes, depending on how big you make them. I serve these plain (but with bacon!) because they are so incredibly sweet that they don't need any other toppings/syrup. Store in the fridge and reheat the next day in the microwave :)