Banana Ricotta Pancakes

Updated: Jun 7, 2018

PANCAKES are a special occasion treat at my house. Frankly this is most often due to the deficit of a single ingredient. Not just a base ingredient like flour, eggs, or milk (those I always have on hand), but an ingredient that would make the #pancakes NEXT LEVEL. Fluffy, moist, light, sweet, and just salty enough to crave another bite is what a next level pancake should be. So being that I had not just one, but two of these ingredients on hand this past weekend, I decided that it was time for a special occasion kind of #breakfast.

I started by mashing a sweet, ripe banana in a bowl - secret weapon #1. The accomplice - ricotta. Creamy, silky, satisfying; if left alone with #ricotta and a spoon, I'd probably have my way, all the way (another reason why I elected to use it up in the pancake batter). But on a nutritious note, besides moisture and flavor, ricotta does lend #protein, #calcium, and #vitaminD to the party, components which may be otherwise lacking in a standard pancake recipe.

What came next were a few of the usual suspects.

I always start a pancake batter by mixing wet ingredients. In this case, an egg and buttermilk were added to the ricotta banana mixture. The dry ingredients came next, and were mixed just enough to get rid of any lumps. The dry ingredients here were simply flour and baking soda. I prefer white #wholewheatflour as it's just delicate enough to work in pancakes (and some baked goods), while still being a more nutritious, less refined choice.

Onto a hot griddle went the batter, and into my belly went the pancakes. The rest was history.


Banana Ricotta Pancakes

yield: 6-8 pancakes


1 ripe banana, mashed

2/3 cup part-skim ricotta

1/4 cup buttermilk

1 large egg

1/2 cup white whole wheat flour

1/2 teaspoon baking soda

pinch of salt

1 tablespoon canola oil

Combine first 4 ingredients in a medium bowl. Add flour, baking soda, and salt, mixing just until smooth.

Heat oil in a griddle or non-stick pan over medium heat. Use a 1/3-cup measure to pour the batter into pan (*these flapjacks are smaller, so you can fit a few depending on the size of your cookware). Cook 3 minutes, or just until small bubbles begin to form along the edges. Flip and cook for an additional 2-3 minutes.

*Serving suggestions

A dollop of Greek Yogurt

A drizzle of honey

A sprinkle of toasted almonds

A bit of chopped dates

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