Prep all ingredients as listed.

In a medium bowl, mash half of the banana. Stir in ricotta cheese, buttermilk, eggs, and sugar until well combined.

In a separate bowl, whisk together flour, quick-cooking oats, and baking powder.

Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

Heat butter in a nonstick skillet over medium heat. Pour ¼ cup batter per pancake into the skillet.

Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook for another 2–3 minutes until golden brown. Repeat with remaining batter, adding butter as needed.

Top pancakes with the sliced banana, maple syrup, and walnuts if using.

Serve with a side of fresh cherries and cold almond milk. Enjoy your breakfast!