Ricotta-Oat-Bran Pancakes With Raspberry Sauce

35 mins (prep 15, cooking 20)
13 ingredients
16 servings
this incredibly filling, fibre-rich recipe had us bursting at the seams, with leftovers. The magazine it came from (Chatelaine, I think) calls for maple syrup in the seeded raspberries, but we just used warm raspberries as they were. If you really want to sweeten them, and you don’t have real maple syrup, I would suggest honey, instead. I also used about half the ricotta, because that is what I had, and they turned out fine. Oh, and oatmeal instead of oat bran… They are very thick pancakes, a little tricky to flip.

Categories:  <-60-mins , pancakes-and-waffles , easy , 3-steps-or-less , breakfast , time-to-make ,
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Serving Size (23.24 g)
Servings 16
Amount per Serving
Calories 100.9 Calories from Fat 48.33
% Daily Value *
Total Fat 5.37g 132.12%
Saturated Fat 0.68g 54.18%
Trans Fat 0.0g %
Cholesterol 5.18mg 27.6%
Sodium 187.64mg 125.09%
Total Carbohydrate 11.83g 63.07%
Dietary Fiber 0.68 g 43.58%
Sugars 8.83 g %
Protein 3.34g 106.91%
Vitamin A 13.12IU% Vitamin C 0.43mg%
Calcium 113.24mg% Iron 0.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen raspberries, light ricotta cheese