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Oatmeal Griddle Cakes with Whipped Ricotta Topping

Oatmeal Griddle Cakes with Whipped Ricotta Topping


  • 1 1/2 cups old fashioned oats, divided
  • 1/2 cup chopped almonds
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup low fat vanilla Greek yogurt
  • 1 egg
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped peaches (apples or blueberries can be substituted for peaches)

For the Whipped Ricotta Topping:

  • 1 part-skim ricotta cheese
  • 1 honey
  • 1/8 cinnamon


  1. Preheat an electric skillet or a griddle pan over medium heat (about 350 degrees F on the electric skillet).
  2. In a food processor or blender, pulse 1 cup of oats until finely ground, resembling flour. In a mixing bowl, add oat flour, 1/2 cup old fashioned oats, almonds, cinnamon, baking soda and salt and stir to combine.
  3. In a separate bowl, combine yogurt, egg, coconut oil, and vanilla. Mix vigorously until well combined.
  4. Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the chopped peaches.
  5. Spray cooking surface with nonstick spray. Using an ice cream scoop, scoop batter onto pre-heated skillet to make 5 large cakes. Use a spatula to gently flatten the batter to resemble patties. Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes. Cakes are done when both sides are golden brown and center is set. You may need to cover skillet when cooking. Remove cakes from heat and keep warm (an oven preheated to 200 degrees works well.)
  6. To make the ricotta topping, add the ricotta, honey and cinnamon to the food processor or blender. Pulse until ricotta is creamy and smooth. Serve each cake with about 3 heaping tablespoons of ricotta on top. Sprinkle with whole oats as a garnish.


  • Recipe provided by of Jenna Braddock, R.D.N., of Make Healthy Easy.

Nutrition Information

Per serving: 351 kcal cal., 17 g fat (6 g sat. fat), 35 g carb., 4 g fiber, 12 g sugar, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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