Baked Oat and Ricotta Pancakes with Rosemary Roasted Peaches and Seed Crunch

Name: Baked Oat and Ricotta Pancakes with Rosemary Roasted Peaches and Seed Crunch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1 1/3 cups Rolled oats; 7 oz Ricotta cheese; 2 large Eggs; 1/2 cup Milk; 1 1/2 tbsp Honey; 2 tsp Baking powder; 3/4 tsp Ground cinnamon; 1 tsp Vanilla extract; 1/4 tsp Fine salt; 2 medium Peaches; 1 tsp Fresh rosemary; 1 tbsp Olive oil; 3 tbsp Pumpkin seeds; 2 1/2 tbsp Sunflower seeds; 1 tbsp Sesame seeds; 1 tbsp Brown sugar; 1/2 cup Plain yogurt; 1 tsp Lemon zest

An original, comforting breakfast featuring small baked oat and ricotta pancakes, tender inside and golden at the edges, served with rosemary roasted peaches, a touch of honey, and a toasted seed crunch. Perfect for a special brunch or a slow morning.

20 minPrep

25 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

120 g Rolled oats (for triturar lightly)
200 g Ricotta cheese (whole or semidescremada)
2 units Eggs (at room temperature)
120 ml Milk (for the mezcla)
35 g Honey (divided entre mezcla and duraznos)
8 g Baking powder
2 g Ground cinnamon (divided)
5 ml Vanilla extract
2 g Fine salt (divided)
360 g Peaches (in wedges)
2 g Fresh rosemary (chopped fino)
15 ml Olive oil (divided, for duraznos and molde)
25 g Pumpkin seeds
20 g Sunflower seeds
9 g Sesame seeds
12 g Brown sugar (for the crocante)
120 g Plain yogurt (for servir)
2 g Lemon zest (for the yogur)

Nutrition facts

per serving

373 kcal

Calories

16 g

Protein

35 g

Carbs

19 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSesame

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking sheet or metal tray with 1 teaspoon of the olive oil.
2
Place the peaches in a bowl and toss them with 1 teaspoon of honey, the chopped rosemary, 2 teaspoons of the olive oil, 1/4 teaspoon of the cinnamon, and a pinch of the salt. Spread them over one side of the tray.
3
In another bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, brown sugar, the remaining cinnamon, a pinch of salt, and 1 teaspoon of honey. Spread this mixture on the other side of the tray, separate from the peaches.
4
Roast the peaches and seed crunch for 10 minutes at 200 °C / 400 °F. Remove the tray, stir the seeds so they toast evenly, and set the peaches and crunch aside. Keep the oven on.
5
Meanwhile, pulse the oats in a blender or food processor until you get a texture between coarse flour and fine flakes.
6
In a large bowl, whisk the ricotta with the eggs, milk, vanilla, and remaining honey until combined. Add the ground oats, baking powder, and remaining salt. Mix until you have a thick batter and let it rest for 5 minutes.
7
Lower the oven temperature to 190 °C / 375 °F. Lightly grease a baking tray or nonstick pan with the remaining olive oil. Shape the batter into 8 pancake-like rounds, leaving space between them.
8
Bake the pancakes for 12 to 15 minutes at 190 °C / 375 °F, until puffed, set, and golden at the edges.
9
Stir the plain yogurt with the lemon zest in a small bowl.
10
Serve 2 pancakes per portion with lemon yogurt, roasted peaches, and a spoonful of seed crunch on top.

Chef tips

If the peaches are very ripe, cut them into thick wedges so they hold their shape while roasting. For a more even pancake texture, let the batter rest the full 5 minutes before baking.

Substitutions

You can swap the peaches for nectarines or apricots. Ricotta can be replaced with well-drained cottage cheese. If preferred, use maple syrup instead of honey, though it will slightly change the flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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