Raisins, Dates & Pecans Pancakes


  • 1 cup part-skim ricotta cheese
  • 4 large eggs, separated
  • 3/4 cup buttermilk
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 1/2 cups plus 6 tablespoons Great Grains Raisins, Dates and Pecans cereal
  • 1/4 cup granulated sugar
  • 2 tablespoons (about) unsalted butter
  • 2 small bananas, peeled and thinly sliced
  • 1 cup fresh blueberries
  • 3/4 cup pure maple syrup


  • To make the pancakes:
    1. Whisk the ricotta and egg yolks together in a large bowl to blend, then whisk in the buttermilk.
    2. Sift the flour, baking powder, and salt into the ricotta mixture.
    3. Stir with the whisk just until combined. Stir in 1 1/2 cups of the cereal.
    4. Using an electric mixer, beat the egg whites and sugar in another large bowl until firm but moist peaks form.
    5. Using a large silicone spatula, gently fold the egg whites through the batter in 2 additions.
    6. Heat a griddle or large nonstick sauté pan over medium-low heat.
    7. Melt some butter on the hot griddle.
    8. Working in batches, ladle about 1/2 cup of the batter onto the griddle for each pancake. Using the back of the ladle, spread the batter to thin out the pancake to about 1/2 inch.
    9. Cook the pancakes about 3 minutes per side, or until they puff, become golden brown, and are just cooked through.
  • To serve the pancakes:
    1. As the pancakes are done, transfer 2 pancakes to each of 6 plates.
    2. Top the pancakes with the bananas and blueberries and drizzle with maple syrup.
    3. Sprinkle each serving with the 1 tablespoon of cereal and serve immediately.
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