Multigrain Pancakes with Raspberries & Ricotta Sauce

This revamped breakfast favorite, with a creamy ricotta sauce and fresh berries, tastes like the real thing – only ours are also full of satiating fiber!
Multigrain Pancakes with Raspberries
Course: Breakfast
Prep Time10 mins
Total Time20 mins
Servings: 4
Calories: 408kcal
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  • 1 ¼ cup white whole-wheat flour
  • ½ cup spelt flour
  • ¼ cup wheat germ
  • ½ cup regular oatmeal - ground
  • 1 tsp Sucanat
  • tsp sea salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 1 egg
  • 1 egg white
  • 1 cup low-fat buttermilk
  • 1 cup unsweetened plain soy milk
  • Olive oil cooking spray
  • 1 cup raspberries


  • ½ cup plain Greek yogurt
  • ½ cup low-fat ricotta cheese
  • 2 tbsp pure maple syrup
  • tsp cinnamon - ground


  • Prepare pancakes: In a medium bowl, mix both flours, wheat germ, oatmeal, Sucanat, salt, baking soda and baking powder. In a smaller bowl, whisk together egg and egg white, buttermilk and soy milk until foamy. Pour wet ingredients into dry and mix until well blended; let sit for 5 minutes so flours have time to absorb liquid (mixture will thicken).
  • Prepare ricotta sauce: In a small bowl, combine yogurt, ricotta, maple syrup and cinnamon with a whisk until smooth and creamy.
  • Heat a griddle or large skillet over medium-high heat (about 350°F) and coat with cooking spray. Pour pancake batter onto griddle in large spoonfuls (4 inches in diameter). Cook until bubbles form around edges, about 3 minutes. Flip and cook for another 2 to 3 minutes.
  • To serve, stack pancakes evenly among plates, drizzle with ¼ cup ricotta sauce and top with ¼ cup raspberries.

Nutrition Information

Serving: 4pancakes, 1/4 cup raspberries, 1/4 cup ricotta sauce | Calories: 408kcal | Carbohydrates: 70g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 350mg | Fiber: 10g | Sugar: 17g
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