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Ricotta-Banana Pancakes

Photo: Antonis Achilleos
Prep time 5 mins
Cook time 4 mins
Total time 9 mins
Yield Serves 4
Breakfast for dessert—why not?! Whenever you decide to serve Ricotta-Banana Pancakes, you can make these tasty pancakes even better by adding a sprinkle of cinnamon or nutmeg, or a handful of chopped nuts. 

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 small ripe banana, mashed
  • Caramel sauce, optional
  • Sliced banana, optional

Nutrition Information

  • calories 352
  • fat 16 g
  • satfat 9 g
  • protein 12 g
  • carbohydrate 40 g
  • fiber 2 g
  • cholesterol 95 mg
  • sodium 529 mg

How to Make It

  1. Preheat oven to 200ºF. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.

  2. Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.

  3. Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.