vegetarian | gluten free | soy free

25 minutes or less

What You’ll Need:

1 c gluten free rolled oats

½ tsp baking powder

1 Tbsp raw sugar

¼ tsp sea salt

Sprinkle cinnamon

half (15oz container) full fat or part skim ricotta cheese

¾ c unsweetened non dairy milk of choice

2 eggs

2 Tbsp coconut oil, melted

For serving:

4 c fruit of choice

PURE maple syrup

Heat a skillet or griddle to med-high heat.

Then, combine dry ingredients in a food processor or blender. Pulse until ground and combined into course flour.

Transfer to a large bowl. Add in wet ingredients, stir well.

Use a ¼ c measuring cup to dollop cakes onto the hot skillet. Cook until cakes form bubbles, then flip & cook until other side is lightly browned.

Dive right in, or store in the fridge for easy grab go breakfasts all week long.

Serve with fruit of choice and a drizzle of pure maple syrup!

Makes 8-10 cakes, serving 3-4 hungry bellies.