Blueberry Ricotta Multigrain Pancakes -Oladiki
Prep time
Cook time
Total time
Billowy soft Russian pancakes with ricotta cheese and blueberries.
Recipe type: Breakfast
Cuisine: Russian
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
  • 1 Tablespoon ground flax seeds
  • 1 Tablespoon Psyllium Husks
  • 1 Tablespoon Hemp Seeds
  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.
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.
Recipe by Welcome 2 Our Table at