Chef’s Tip: Freeze extra pancakes in a single layer on a parchment paper- lined baking sheet. To reheat, stack frozen pancakes on a plate and microwave for 90 seconds, or until heated through. Or warm them using a push-down toaster. The batter can also be used in a waffle iron.


  • 1 1/4 cups oat flour or whole-wheat pastry flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Couple pinches salt
  • 1/2 cup milk or buttermilk
  • 3/4 cup reduced-fat ricotta cheese
  • 1 large egg
  • 1 banana
  • 2 cups spinach
  • zest of 1 lemon (optional)
  • 1/3 cup chopped walnuts


  1. Stir together flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
  2. Place milk, ricotta, egg, banana, spinach, and lemon zest in a blender; blend until smooth. In a bowl, combine wet and dry ingredients. Fold in walnuts.
  3. Pour batter in ¼-cup portions onto a hot greased griddle or skillet. Cook for 2 minutes per side, or until golden. Keep prepared pancakes warm in a 200°F oven while you prepare remaining batter
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