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.