Orange Ricotta Oat Pancakes

HomeClinics & ProgramsELLICSR KitchenOrange Ricotta Oat Pancakes

Skill Level	Easy

Preparation Time	10 minutes	Total Time	30 minutes
Servings	6 (2 pancakes per serving)	Cost Per Serving	$0.91

3	Eggs
1 1/2 cups	Oat flour
1 tbsp	Baking Powder
1 cup	Ricotta (use low fat or regular)
1 tbsp	Orange zest
2 tbsp	Orange juice
1 cup	Milk or milk alternative
2 tbsp	Maple syrup
1 tsp	Nutmeg
1 tbsp	Butter or oil (for cooking the pancakes)

Mix your dry ingredients and wet ingredients separately. Mix them together.
Heat up a non-stick pan over medium heat. Add ½ tablespoon of butter or oil. Once the butter is fully melted or the oil begins to ripple, add 2 tablespoons of the pancake batter. If you have room make two at a time.
Cook them about 2 to 3 minutes per side, they should be lightly golden brown.
Serve with fresh berries.

PDF link to nutrition facts table for Orange Ricotta Oat Pancakes

Researchers took the results of 25 studies of the link between whole grains and colorectal cancer and analyzed them together. They estimated that having 3 or more servings of whole grains every day may lower the risk of colorectal cancer by up to 20%. All fibre was helpful in lowering colorectal cancer risk, but fibre from whole grains seems to have more of a benefit that fibre from other foods.
Oats contain a special type of fibre called beta-glucan, which helps lower “bad” LDL cholesterol levels, reducing the risk of heart disease. Beta-glucan can also help you control your blood sugar and insulin levels and your weight, which may help prevent some cancers.