Ingredients
Oatmeal Banana Pancakes with Manuka Honey Butter
- 1 TBSP Unsalted butter softened
- 2 TBSP Manuka honey (plus extra to serve)
- 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
Milk
- 16 oz Your choice of milk
Berries
- 2 cups Mixed berries washed and prepared as necessary (e.g.strawberries; blueberries; and blackberries)
Instructions
- In a small bowl, using a fork, mash the unsalted butter with the manuka honey until smooth and well combined. Set aside.
- 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 by hand, or using an electric mixer, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter until just incorporated.
- Heat oil in a non-stick skillet over medium heat. Pour 1/4 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 an additional 2 - 3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.
- While cooking the pancakes, wash and prepare the berries as needed. Place into serving bowls.
- Spread the manuka honey butter over each pancake and stack. Top with sliced banana, extra manuka honey, a drizzle of maple syrup, and chopped walnuts if desired.
- Serve with milk and berries on the side, or sprinkle a few of the berries over the stack of pancakes for extra color and flavor.
Nutrition
Calories: 953kcal | Carbohydrates: 119g | Protein: 30g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 377mg | Potassium: 1156mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1232IU | Vitamin C: 10mg | Calcium: 628mg | Iron: 4mg
Banana Oatmeal Pancakes
Ingredients
Oatmeal Banana Pancakes with Manuka Honey Butter
- 1 TBSP Unsalted butter softened
- 2 TBSP Manuka honey (plus extra to serve)
- 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
Milk
- 16 oz Your choice of milk
Berries
- 2 cups Mixed berries washed and prepared as necessary (e.g.strawberries; blueberries; and blackberries)
Instructions
- In a small bowl, using a fork, mash the unsalted butter with the manuka honey until smooth and well combined. Set aside.
- 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 by hand, or using an electric mixer, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter until just incorporated.
- Heat oil in a non-stick skillet over medium heat. Pour 1/4 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 an additional 2 - 3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.
- While cooking the pancakes, wash and prepare the berries as needed. Place into serving bowls.
- Spread the manuka honey butter over each pancake and stack. Top with sliced banana, extra manuka honey, a drizzle of maple syrup, and chopped walnuts if desired.
- Serve with milk and berries on the side, or sprinkle a few of the berries over the stack of pancakes for extra color and flavor.
Nutrition
Calories: 953kcalCarbohydrates: 119gProtein: 30gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 244mgSodium: 377mgPotassium: 1156mgFiber: 5gSugar: 65gVitamin A: 1232IUVitamin C: 10mgCalcium: 628mgIron: 4mg
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