Intro: Gluten Free Ricotta Oatmeal Chocolate Chip Pancakes
These pancakes are so easy and so delicious! They make a terrific breakfast served with some fresh fruit. I make them on the weekend, store them in the fridge, and reheat them (15 seconds for one, 25 seconds for two) in the microwave each weekday.
1 cup full-fat ricotta cheese
2/3 cup certified gluten-free rolled oats
2 tsp vanilla extract
pinch of salt
1/3 cup chocolate chips (or as much or little as you prefer....I use a lot!)
1. Preheat griddle to 350 degrees
2. Put all ingredients except for the chocolate chips into a blender. Blend until smooth (I use the "puree" setting on my Kitchenaid blender)
3. Pour batter into a bowl...stir in chocolate chips. Using a 1/4 cup measuring cup, scoop batter onto preheated griddle.
4. Flip when bubbles start to rise to the top. These pancakes are dense and moist so they might take slightly longer to cook than a normal pancake. Each side should be golden brown when done.
Makes eight 4 inch pancakes. I always double (and sometimes triple) the recipe! If you double the recipe, it still fits nicely in a blender. If you triple it, you will probably need to use a food processor (mine is 11 cup capacity and works well for tripling this). They keep for days in the fridge or months in the freezer.