Chef’s Tip: Freeze extra pancakes in a single layer on a parchment paper- lined baking sheet. To reheat, stack frozen pancakes on a plate and microwave for 90 seconds, or until heated through. Or warm them using a push-down toaster. The batter can also be used in a waffle iron.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 1/4 cups oat flour or whole-wheat pastry flour</li>
<li>1/2 tsp cinnamon</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>Couple pinches salt</li>
<li>1/2 cup milk or buttermilk</li>
<li>3/4 cup reduced-fat ricotta cheese</li>
<li>1 large egg</li>
<li>1 banana</li>
<li>2 cups spinach</li>
<li> zest of 1 lemon (optional)</li>
<li>1/3 cup chopped walnuts</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Stir together flour, cinnamon, baking powder, baking soda, and salt in a large bowl.</li>
<li>Place milk, ricotta, egg, banana, spinach, and lemon zest in a blender; blend until smooth. In a bowl, combine wet and dry ingredients. Fold in walnuts.</li>
<li>Pour batter in ¼-cup portions onto a hot greased griddle or skillet. Cook for 2 minutes per side, or until golden. Keep prepared pancakes warm in a 200°F oven while you prepare remaining batter</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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