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
Fruit
- 1 cup Mixed fresh fruit (e.g. apple slices berries grapes) prepared accordingly
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.
- Assemble and Serve: Top pancakes with sliced banana, maple syrup, and chopped walnuts if desired. Serve with fruit and milk. Enjoy your breakfast!
Nutrition
Calories: 970kcal | Carbohydrates: 136g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 229mg | Sodium: 382mg | Potassium: 1260mg | Fiber: 7g | Sugar: 78g | Vitamin A: 1415IU | Vitamin C: 13mg | Calcium: 632mg | Iron: 4mg
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
Fruit
- 1 cup Mixed fresh fruit (e.g. apple slices berries grapes) prepared accordingly
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.
- Assemble and Serve: Top pancakes with sliced banana, maple syrup, and chopped walnuts if desired. Serve with fruit and milk. Enjoy your breakfast!
Nutrition
Calories: 970kcalCarbohydrates: 136gProtein: 30gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 229mgSodium: 382mgPotassium: 1260mgFiber: 7gSugar: 78gVitamin A: 1415IUVitamin C: 13mgCalcium: 632mgIron: 4mg
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