Clean Eats: Gluten Free Ricotta Oat Cakes + The Best Meal of My LIfe

Happy Wednesday! 

Can we all agree breakfast in bed is the best? 

Yay! It's day 2 of blogging back on track. After taking care of some things after school, I finally got on my computer and started to watch some Youtube. After about 1 minute into my first video, I decided to stop & write this, and I'm so glad I did. I mean Youtube is great, but to me, there's nothing better than listening to music, eating yummy food, and blogging, especially when I need to be studying... Oh well, we'll worry about that later. Right now, we're talking about the best ever breakfast food. 

Pancakes are another one of my obsessions. I was one of those kids (and still am) who would peel of the frosting off of my cupcake at birthday parties and just eat the cake. Strangely, the only time I like frosting is when it's piling 10 miles high on top of the cupcake and covered with toppings... Or when it's chocolate ganache. That'll work too. In my opinion, anything cakey is delicious. So who wouldn't like a big stack of cake for breakfast? Cause that's what pancakes are. 

These pancakes are different, though. They're Oat Cakes, which are a lot denser and more filling pancakes. Plus they're totally gluten free, refined sugar free, flour free, and oil/butter free. They do have dairy in them, hints the ricotta, but that's what makes them so moist and delicious! 
Seriously though, I've struggled to make yummy, moist, fluffy, and cakey pancakes for the longest time, that are a little better to eat than a normal stack of flapjacks, because let's be honest... I could eat pancakes every day. 

Ricotta Oat Cakes (1 serving- 6 small pancakes)

3 tbs. low fat ricotta
1/4 cup unsweetened almond milk
1 egg + 1 tbs. egg whites
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tbs. coconut flour
1 tbs. yellow corn meal
1/2 cup old-fashioned rolled oats
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2-3 tbs. coconut sugar or brown sugar (or 1 1/2 tbs. maple syrup/agave/honey)

Blend in a food processor until combined. The batter will be thicker and chunkier than normal pancake batter.
On a heated griddle (on medium low heat), spoon 2 spoonfuls of batter per pancake. The smaller they are the easier it will be to cook evenly. They will look like they aren't bubbling or cooking, but once formed around the edges, flip. Cook for about 2 more minutes in the other side. SERVE HOT.
Once cooked, I find they taste best with raw honey drizzled over them. Maple syrup or any other topping will work too!

Okay once you've made yourself a big stack of healthy pancakes, you can finish reading about the best meal of my life. I had it in my hometown Nashville, TN at a restaurant called Urban Grub. If you're in the area, please, do yourself a favor and go. (Don't forget to get the donuts:)!!)

Have you ever walked into a restaurant, looked at the menu and just decided that every single thing would be just absolutely amazing? Yeah, it was one of those restaurants... and it all started with the appetizers. 3 dozen oysters (various flavors), 1 sausage & mustard platter, 1 (very large) charcuterie plate, and top it off... 2 orders of smoked pork fries. Yes. Crispy, deep fried smoked pork strips. 

Then my friend and I split a citrus salad with butternut quesadillas. 

Then I devoured this pineapple pistachio salmon and butternut puree for my entree (stuffed).

And to top it all off... Vanilla Bean Donuts w/ Homemade Maple Bacon Ice Cream & Caramel Sauce all topped off with a piece of Chocolate Dipped Bacon...

and (in the back) a Peanut Butter Chocolate Bar (this is where my peanut butter addiction began people- i hated it until right then, since then I think I've run through about 10 peanut butter jars... and this was in January.

And then I was in a food coma. 

                                                                                                                     -Cecilia A. <3


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