Between the low-fat Greek yogurt in the batter and the ricotta topping, you’ll get a nice distribution of carbs, protein, and fat in this tasty breakfast recipe.
Nutrition information (per serving)
Calories: 351; protein: 17g; fat: 17g; carbs: 35g; sugar: 12g
Recipe and photo by Jenna Braddock, R.D. of Make Healthy Easy
Makes 5 servings
- 1 1/2 cups old fashioned oats, divided
- 1/2 cup chopped almonds
- 1/4 tsp cinnamon
- 1 tsp baking soda
- Pinch of salt
- 1 cup low-fat vanilla Greek yogurt (I used Cabot)
- 1 egg
- 1 Tbsp coconut oil
- 1 tsp vanilla
- 1/2 cup finely chopped peaches (apples or blueberries can be substituted for peaches)
- For the whipped ricotta topping:
- 1 cup part-skim ricotta cheese
- 1 Tbsp honey
- 1/8 tsp cinnamon
How to make it
Preheat an electric skillet or a griddle pan over medium heat (about 350° on the electric skillet).
In a food processor or blender, pulse 1 cup of oats until they’re finely ground, resembling flour. In a mixing bowl, add oat flour, ½ cup old-fashioned oats, almonds, cinnamon, baking soda, and salt, and stir to combine. In a separate bowl, combine yogurt, egg, coconut oil, and vanilla. Mix vigorously until well-combined.
Pour wet ingredients into dry ingredients, and mix to incorporate. Fold in the chopped peaches.
Spray cooking surface with non-stick spray. Using an ice cream scoop, scoop batter onto pre-heated skillet to make 5 large cakes. Use a spatula to gently flatten the batter to resemble patties.
Cook them for 3-4 minutes, then flip the cakes and cook for another 3-4 minutes. The cakes are done when both sides are golden brown and center is set. You may need to cover skillet when cooking. Remove cakes from heat and keep warm (an oven preheated to 200° works well.)
To make the ricotta topping, add the ricotta, honey, and cinnamon to the food processor or blender. Pulse until ricotta is creamy and smooth. Serve each cake with about 3 heaping tablespoons of ricotta on top. Sprinkle with whole oats as a garnish.