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Wholemeal Anzac Pancakes


Treat yourself to a yummy breakfast with plenty of dietary fibre in the form of oats, wholemeal flour and fruit to support good cholesterol levels and heart health.

Serves 2


  • 150g fresh ricotta
  • 1 egg, separated
  • ½ tbsp golden syrup
  • 2/3 cup buttermilk
  • ½ tsp coconut essence
  • 1/3 cup wholemeal plain flour
  • 1/3 tsp baking powder
  • 2 tbsp quick oats
  • Olive oil cooking spray
  • Topping:
    • Chopped stone fruit, berries
    • Golden syrup or honey
    • Crumbed walnuts or shaved coconut



  1. Mix your fruit and golden syrup together and set aside to allow juices to release from the fruit.
  2. Place half the ricotta (75g) in a medium bowl with the egg yolk & golden syrup. Whisk to combine, then whisk in buttermilk and essence.
  3. Sift flour and baking powder into a large bowl and add oats. Make well in centre. Add ricotta mixture. Whisk to form a smooth, thick batter.
  4. Using a whisk or electric mixer, beat egg white in a small bowl until soft peaks form. Fold into batter.
  5. Heat a non-stick frying pan over a medium heat. Lightly grease with cooking oil. Spoon 2 heaped tablespoons of batter into pan for each pancake. Cook each pancake for 2-3 minutes on each side until browned.
  6. Top with reserved ricotta, fruit topping and walnuts or coconut to serve.


Source: The Heart Foundation

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