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Source of protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Ricotta oat pancakes (120 g) has 260 calories. That works out to 217 calories per 100 g. It contains 26.5 g of carbs, 14.9 g of protein, 10.6 g of fat and 3 g of fiber. Its 0.9 mg of Manganese covers 38% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 120 g
260
KCAL / 120G
Carbs
26.5g
· 10% DV
Protein
14.9g
· 30% DV
Fat
10.6g
· 14% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 23% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 260 kcal | |
| Total fat | 10.6 g | 14% |
| Saturated fat | 4.38 g | 22% |
| Trans fat | 0.1 g | |
| Sodium | 253 mg | 11% |
| Total carbohydrate | 26.5 g | 10% |
| Fiber | 3 g | 11% |
| Protein | 14.9 g | 30% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 130 kcal |
| 1 piece (small) | 45 g | 98 kcal |
| 100 g | 100 g | 217 kcal |
| 2 piece (medium) | 120 g | 260 kcal |
| 1 cup (diced) | 125 g | 271 kcal |
| 1 serving (large) | 150 g | 326 kcal |
| 3 piece (large) | 180 g | 391 kcal |
Calculated from 217 calories per 100 g.
Mix ricotta, eggs and oats into a thick batter, then cook small portions in a lightly greased pan over medium-low heat. Flip when the edges look set and the underside is golden. Letting the batter rest briefly helps the oats absorb moisture.
Yes, you can make ricotta oat pancakes without a blender. Stir the ingredients together with a fork or whisk for a more textured pancake; use oat flour or finely ground oats if you want a smoother batter without blending.
Ricotta oat pancakes usually fall apart when the batter is too wet or the first side has not set. Let the batter rest so the oats absorb liquid, make smaller pancakes, and wait until the edges look firm before turning them.
For fluffier ricotta oat pancakes, add baking powder and mix only until the ingredients come together. Cook them over medium-low heat so the centers have time to set before the outsides brown; overmixing can make the texture dense.
Yes, cottage cheese can replace ricotta in ricotta oat pancakes, though the texture may be slightly lumpier. Blend or mash the cottage cheese for a smoother batter, and adjust the liquid gradually because different brands vary in moisture.
No, ricotta oat pancakes do not need banana. Ricotta and egg help bind the batter, while oats provide structure; banana is an optional addition for sweetness and flavor, not an essential ingredient.
Yes, rolled oats work in ricotta oat pancakes. You can use them whole for a heartier texture or grind them into oat flour for a finer result; resting the mixed batter helps whole oats soften before cooking.
Yes, cooked ricotta oat pancakes work well for meal prep. Cool them before storing in a sealed container in the refrigerator, then reheat in a pan or microwave. Keeping toppings separate helps prevent the pancakes from becoming soggy.
Yes, ricotta oat pancakes freeze well after cooking and cooling. Separate the pancakes with parchment so they do not stick together, store them in a sealed freezer-safe container, and reheat them after thawing or directly from frozen.
Ricotta oat pancakes pair well with fresh berries, sliced fruit, yogurt or a little honey for a sweet meal. For a savory plate, serve them with herbs, sautéed vegetables or eggs; the mild ricotta flavor works with either style.
Vitamins
Biotin
8.64µg · 29% DV
B12
0.65µg · 27% DV
B2
0.31mg · 24% DV
B1
0.22mg · 18% DV
Minerals
Manganese
0.86mg · 37% DV
Phosphorus
262mg · 37% DV
Selenium
20µg · 36% DV
Copper
0.16mg · 18% DV
Sodium
253mg · 11% DV
Potassium ⭐
235mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 260 calories in 2 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ricotta oat pancakes bring oats and soft ricotta together in a pancake batter, often with egg, for a tender, filling breakfast. The oats give them a gently hearty texture, while ricotta keeps the middle moist and mild in flavour. They are a modern variation rather than a dish tied to one traditional regional cuisine.
They work well for breakfast or brunch, served warm with fruit, yoghurt, or a little honey; in many English-speaking homes, they are also an easy weekend alternative to plain pancakes. They provide both protein and fibre, making them a satisfying option when you want more substance than a basic pancake. For a lighter topping, choose fresh berries or sliced fruit instead of pouring on syrup.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.38g
MONOUNSATURATED
3.06g
POLYUNSATURATED
1.54g
Omega 6:3 ratio 13.4:1
Above the ideal 4:1 (13.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.