Makes 12 to 14 pancakes
2/3 cup (82 grams) oat flour (see how to make your own)
1/3 cup (33 grams) whole wheat pastry flour
1 teaspoon (6 grams) baking powder
2 teaspoons (12 grams) sugar
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
3/4 cup (200 ml) whole milk
1/3 cup(68 grams) fresh ricotta
1 large egg
2 tablespoons butter, melted
In a medium bowl, whisk the flours, baking powder, sugar, baking soda and salt together.
In a clean separate bowl, add the ricotta, milk, egg and melted butter. Whisk together to combine. Pour over dry ingredients. Using a fork, stir together just until batter has formed and there are no visible streaks of flour—it’s okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and air bubbles form on top. Flip and cook 1 to 2 more minutes until done.
These freeze very well, layered between sheets of wax paper and stored in a ziptop bag. Just pop them straight from the freezer into the toaster for the quickest homemade breakfast imaginable.