What I’m Eating | Whole Grain Ricotta Pancakes

Posted on January 26, 2011


I decided to take a snow day because a couple of lectures on dermatology and arthritis simply weren’t worth the dangerous road conditions (don’t worry, I’ll be streaming them later).  I rarely have time to cook anymore, so I took this opportunity to try a new pancake recipe.  These turned out to be some of the best pancakes I’ve ever had!

I had some Bob’s Red Mill 10 Grain Cereal laying around and when I saw it, I knew I’d be putting it to use in this recipe.  You should know that you can substitute any whole grain for this mix (grits, quinoa, bulgur, etc.) as long as it’s fully cooked.  It’s also a great way to get rid of leftover oatmeal or cooked grains that haven’t been seasoned.


10 Grain Pancakes

Drizzled with a bit of honey and sprinked with a touch of confectioner's sugar


  • 1 cup Bob’s Red Mill 10 Grain Cereal (or any whole grain)
  • 1 cup whole wheat flour (subbing white is fine)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 2 whole eggs
  • 1/2 cup low-fat (1%) milk
  • 1/2 cup part-skim ricotta cheese
  • 1 lemon, juice & zest
  • 2 teaspoons vanilla extract
  • 1/4 cup blueberries (optional)
  • 1/4 cup raisins (optional)


**You’ll note this recipe has no added sugar – I like to just drizzle a little honey over pancakes like these.  However, if you’re not a health nut (or are serving these to children) I recommend adding 1/4 cup dark brown sugar to sneak these nutritious pancakes past picky taste buds.


  1. Cook the grains of your choice.  I cooked 1 cup of Bob’s mix in the microwave for about 5 minutes in about 1.5 cups of water while I prepared the dry and wet ingredients.
  2. Combine the flour, baking powder, salt, and cinnamon in a bowl large enough to allow you to mix comfortably.  Next, lightly beat your eggs and set them aside.
  3. When the grains are done (they should be thick & sticky – if they’re really loose, you’ll have to add some more flour or cook some of that liquid off), add them to the dry ingredients.  Add most of your milk now (to prevent the grains from cooking the eggs), and reserve a splash in case you need it.
  4. Add the eggs, ricotta, and lemon (zest & juice).  Mix to combine.
  5. Finally, add your optional sweetener, remaining milk, vanilla, and mix-ins (raisins & blueberries for me).  The final product should be a loose but textured batter that will coat a spoon, but would have trouble holding on for long (we’re not baking cookies here).
  6. Cook your pancakes!  I used an electric griddle brushed with a bit of sweet butter, but you can cook these in a pan or however else you’d like.  Don’t make them too thick, or the center won’t cook well – when this happens, you really miss out on the flavor and get some bland pancakes!
  7. Enjoy immediately.  The above will comfortably serve 4 adults (with about 4 pancakes each, depending on how you portion).



Why they work:  the ricotta adds a fluffiness and moisture that helps balance the grains, the lemon plays off the blueberries very well for a surprising kick, and the cinnamon and vanilla add a nostalgia of “Oh, right, these are pancakes!”  Plus, they’re practically guilt-free if you leave out the sugar (adding the sweet stuff to the outside, e.g. a drizzle of honey, will allow you to consume a lot less sugar than you would had you mixed it into the batter).  This is a diabetic-friendly recipe.

Posted in: Cooking, Health, Nutrition