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.

Recipe by MyRecipes March 2012

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Antonis Achilleos

Recipe Summary

prep:
5 mins
cook:
4 mins
total:
9 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

352 calories; fat 16g; saturated fat 9g; protein 12g; carbohydrates 40g; fiber 2g; cholesterol 95mg; sodium 529mg.