Name: Oatmeal Banana Pancakes
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 Bananas (ripe); ½ cup Ricotta cheese; ½ cup Buttermilk; 2 Eggs (beaten); 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 Nuts (e.g. walnuts or pecans, chopped optional); ¼ cup Maple syrup; 2 cups Fresh fruit (e.g. strawberries, raspberries, or blueberries, washed and prepared as needed); 16 oz Your choice of milk (cold)

Oatmeal Banana Pancakes

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Prep Time: 15

Cook Time: 10

Servings:

Calories: 1032kcal

Ingredients

Oatmeal Banana Pancakes

2 Bananas ripe
½ cup Ricotta cheese
½ cup Buttermilk
2 Eggs beaten
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 Nuts e.g. walnuts or pecans, chopped optional
¼ cup Maple syrup

Fruit

2 cups Fresh fruit e.g. strawberries, raspberries, or blueberries, washed and prepared as needed

Milk

16 oz Your choice of milk cold

US Customary - Metric

Instructions

Prepare all ingredients as described above.
In a bowl, mash half of the bananas. Stir in ricotta cheese, buttermilk, eggs, and sugar until well blended.
In a separate bowl, whisk together flour, quick-cooking oatmeal, and baking powder.
Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Heat a nonstick skillet over medium heat and lightly grease with oil. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes or until bubbles form and edges are set. Flip and cook 2–3 minutes more. Repeat with remaining batter.
Top the pancakes with the remaining sliced banana, maple syrup, and chopped nuts. Serve with fresh fruit and milk.

Nutrition