Prep all ingredients per the instructions above.

Prepare the Pancake Batter: Mash half of the bananas in a bowl. Mix in the ricotta cheese, buttermilk, eggs, 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.

Cook the Pancakes: Heat butter 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 butter 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!