Prepare the Pancake Batter: 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, using an electric mixer or by hand, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter until just incorporated.

Cook the Pancakes: Heat butter or oil in a nonstick skillet over medium heat. Pour ¼ 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 another 2-3 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more oil as needed.

Assemble and Serve: Top pancakes with sliced banana, maple syrup, and chopped walnuts if desired. Serve with fruit and milk. Enjoy your breakfast!