Ingredients
Banana Oatmeal Pancakes
- 2 Bananas ripe
- ½ cup Ricotta cheese
- ½ cup Buttermilk
- 2 Eggs yolks and whites separated
- 2 TBSP Sugar
- ¾ cup All-purpose flour
- ¼ cup Quick-cooking oatmeal
- ½ tsp Baking powder
- 1 TBSP Canola oil plus extra for cooking
- 2 TBSP Walnuts chopped (optional)
- ¼ cup Maple syrup
Sausage
- 4 Breakfast sausage links
- Butter or Oil for cooking
Milk
- 16 oz Your choice of milk cold
Instructions
- Prepare the Pancake Batter: Mash half of the bananas in a bowl. Mix in the ricotta cheese, buttermilk, egg yolks, and sugar until well combined.
- In a separate bowl, whisk together the flour, quick-cooking oatmeal, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- In a clean bowl, using an electric mixer or by hand, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter until just incorporated.
- Cook the Pancakes: Heat butter (or oil) in a nonstick skillet over medium heat. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
- Cook the Sausage: While cooking the pancakes, heat a separate nonstick skillet over medium heat. Add a little oil or butter if needed. Cook the sausage links, turning occasionally, until browned and fully cooked. Remove from the skillet and keep warm.
- Assemble and Serve: Top pancakes with sliced banana, maple syrup, and chopped walnuts if desired. Serve with sausage and a glass of cold milk. Enjoy!
Nutrition
Calories: 1075kcal | Carbohydrates: 119g | Protein: 38g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 270mg | Sodium: 736mg | Potassium: 1295mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1100IU | Vitamin C: 11mg | Calcium: 632mg | Iron: 5mg
Banana Oatmeal Pancakes
Ingredients
Banana Oatmeal Pancakes
- 2 Bananas ripe
- ½ cup Ricotta cheese
- ½ cup Buttermilk
- 2 Eggs yolks and whites separated
- 2 TBSP Sugar
- ¾ cup All-purpose flour
- ¼ cup Quick-cooking oatmeal
- ½ tsp Baking powder
- 1 TBSP Canola oil plus extra for cooking
- 2 TBSP Walnuts chopped (optional)
- ¼ cup Maple syrup
Sausage
- 4 Breakfast sausage links
- Butter or Oil for cooking
Milk
- 16 oz Your choice of milk cold
Instructions
- Prepare the Pancake Batter: Mash half of the bananas in a bowl. Mix in the ricotta cheese, buttermilk, egg yolks, and sugar until well combined.
- In a separate bowl, whisk together the flour, quick-cooking oatmeal, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- In a clean bowl, using an electric mixer or by hand, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter until just incorporated.
- Cook the Pancakes: Heat butter (or oil) in a nonstick skillet over medium heat. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
- Cook the Sausage: While cooking the pancakes, heat a separate nonstick skillet over medium heat. Add a little oil or butter if needed. Cook the sausage links, turning occasionally, until browned and fully cooked. Remove from the skillet and keep warm.
- Assemble and Serve: Top pancakes with sliced banana, maple syrup, and chopped walnuts if desired. Serve with sausage and a glass of cold milk. Enjoy!
Nutrition
Calories: 1075kcalCarbohydrates: 119gProtein: 38gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 270mgSodium: 736mgPotassium: 1295mgFiber: 5gSugar: 65gVitamin A: 1100IUVitamin C: 11mgCalcium: 632mgIron: 5mg
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