Blueberry Ricotta Multigrain Pancakes-Oladiki

I love the irresistible way blueberries pop in my mouth. Warm pancakes fresh from the griddle, with blueberries inside brings the experience to a whole new level. I coat the berries with flour so that they don’t sink to the bottom when they are introduced into the pancake batter. Ricotta cheese adds a little twist to the texture of this pancake and makes them billowy soft. I don’t put any fancy toppings on these pancakes because they are packed with so much flavor. Melted butter, fresh whipped cream, and your favorite syrup will complement these pancakes nicely.

5.0 from 2 reviews

Blueberry Ricotta Multigrain Pancakes -Oladiki

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Billowy soft Russian pancakes with ricotta cheese and blueberries.

Author: Welcome2OurTable.com

Recipe type: Breakfast

Cuisine: Russian

Ingredients

Wet Ingredients

• 2 eggs
• 1 cup plain whole milk yogurt
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla extract
• 2 ripe bananas

Dry Ingredients

• 9 ounces or 2 cups (See Notes)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½-3/4 cup fresh or frozen blueberries mixed with 1 tablespoon flour

Optional:

• 1 Tablespoon ground flax seeds
• 1 Tablespoon Psyllium Husks
• 1 Tablespoon Hemp Seeds

Instructions

1. Combine all dry ingredients: flour, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
2. Mash bananas with a fork or use a stick blender to blend all wet ingredients: eggs, yogurt, ricotta cheese, vanilla extract, and bananas.
3. Heat a large skillet on medium heat, add a tablespoon of oil.
4. Combine the wet ingredients with the dry. Gently fold in the berries.
5. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each panful of pancakes add more oil as needed.
6. Serve warm with a dollop of freshly whipped cream and your favorite syrup.

Notes

Use olive oil or coconut oil for frying

* Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice, soft wheat, emmer, spelt, kamut, einkorn, barley.

* For gluten-free use: oats, millet, buckwheat, amaranth, sorghum, teff, corn, rice.

3.5.3239

Photo Step-By-Step

Combine all dry ingredients: flour, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside. Mash bananas with a fork or use a stick blender to blend all wet ingredients: eggs, yogurt, ricotta cheese, vanilla extract, and bananas.

Heat a large skillet on medium heat, add a tablespoon of oil.

Combine the wet ingredients with the dry. Gently fold in the berries.

Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid.

Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each panful of pancakes add more oil as needed.

Serve warm with a dollop of freshly whipped cream and your favorite syrup.