Ingredients
Oatmeal Banana 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
Milk
- 16 oz Your choice of milk
Instructions
- 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 the remaining batter, adding more oil as needed.
- Top with sliced banana, maple syrup, and chopped walnuts if desired.
- Serve with milk and enjoy!
Nutrition
Calories: 902kcal | Carbohydrates: 119g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 229mg | Sodium: 376mg | Potassium: 1155mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1057IU | Vitamin C: 10mg | Calcium: 626mg | Iron: 4mg

Oatmeal Banana Pancakes
Ingredients
Oatmeal Banana 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
Milk
- 16 oz Your choice of milk
Instructions
- 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 the remaining batter, adding more oil as needed.
- Top with sliced banana, maple syrup, and chopped walnuts if desired.
- Serve with milk and enjoy!
Nutrition
Calories: 902kcalCarbohydrates: 119gProtein: 30gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 229mgSodium: 376mgPotassium: 1155mgFiber: 5gSugar: 65gVitamin A: 1057IUVitamin C: 10mgCalcium: 626mgIron: 4mg
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