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
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 5 servings
Prep time 10 min.
Cook time 8 min.
Ingredients
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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
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
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 5 servings
Prep time 10 min.
Cook time 8 min.
Ingredients
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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 5 servings
Prep time 10 min.
Cook time 8 min.
Ingredients
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.
Makes 5 servings
Prep time 10 min.
Cook time 8 min.
Prep time 10 min.
Cook time 8 min.
Prep time
10 min.
Cook time
8 min.
Ingredients
- 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.
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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
