Ricotta and oat pancakes

3 whole organic / free range eggs or 6 egg whites

1 tablespoon flaxseed or chia seed
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
150 g (3/4 cup) good quality deli style ricotta (see notes)
1/2 cup your choice of milk (almond, rice, seed, coconut, dairy)

Combine eggs, milk, oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the
chia and oats. Give it a mix half way through resting.
Add ricotta and break it up into the pancake mixture.
Heat a non – stick pan over a low – medium heat with a little macadamia nut oil, olive or coconut
oil and spoon in the pancake mix, 2 tbsp of mix per person.
Flatten the top out slightly from each pancake.
Turn down the heat and cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve with blueberries, thick organic natural yoghurt, banana + a little raw honey

Variations:
Use 1/3 cup coconut flour in place of the rolled oats – omit ricotta if dairy free and add 1
small smashed banana.
Use 1 ½ cups (150 g) almond meal or Hazelnut meal in place of the rolled oats.