Ricotta-Banana Pancakes

Photo: Antonis Achilleos

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.

 

Yield: Serves 4
Total:
Cost per Serving: $.80
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Total: 9 Minutes

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 16g
  • Saturated fat: 9g
  • Protein: 12g
  • Carbohydrate: 40g
  • Fiber: 2g
  • Cholesterol: 95mg
  • Sodium: 529mg

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

Preparation

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