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)
Milk
- 16 oz Your choice of milk
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.
- Spread the manuka honey butter over each pancake and stack. Top with sliced banana, extra manuka honey, and chopped walnuts if desired.
- Serve with milk.
Nutrition
Calories: 708kcal | Carbohydrates: 81g | Protein: 22g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 217mg | Sodium: 287mg | Potassium: 726mg | Fiber: 5g | Sugar: 30g | Vitamin A: 865IU | Vitamin C: 10mg | Calcium: 305mg | Iron: 4mg
Oatmeal Banana 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)
Milk
- 16 oz Your choice of milk
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.
- Spread the manuka honey butter over each pancake and stack. Top with sliced banana, extra manuka honey, and chopped walnuts if desired.
- Serve with milk.
Nutrition
Calories: 708kcalCarbohydrates: 81gProtein: 22gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 217mgSodium: 287mgPotassium: 726mgFiber: 5gSugar: 30gVitamin A: 865IUVitamin C: 10mgCalcium: 305mgIron: 4mg
Tried this recipe?Let us know how it was!