Prep: 10 mins | Cook: 25 mins
12
Made using Little Gem® bananas, our Banana Smoothie Ricotta Pancakes are the perfect blend of fluffiness and fruity goodness. 🥞🍌
A delicious start to the day that’ll make mornings extra special for your little munchkins! 🌅💕
Recipe supplied by Perfection Fresh Australia
Ingredients
- 4 Little Gem® bananas, peeled
- 1 3/4 cups (265g) self-raising flour
- 1 cup (250ml) buttermilk
- 2/3 (175g) ricotta
- 2 eggs, lightly beaten
- 3 tbs (60ml) maple syrup
- Melted butter or Ghee, for cooking
- Maple Syrup, Little Gem® bananas, whipped ricotta, Nutella and Perfection Berries, cinnamon sugar, to serve
Method
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Sift the flour into a large bowl. Combine the bananas, buttermilk, ricotta, eggs and maple syrup in a blender. Blend until smooth. Pour into the flour and stir gently to combine.
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Heat a large, non-stick frying pan over a medium heat. Brush the base with butter or ghee. Spoon a heaped 1/4 cup of the batter into the pan. Use the back of a spoon to spread the pancake to 10cm in diameter. Repeat to make a second pancake.
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Cook for 3 minutes, or until a few bubbles appear on the surface. Turn pancakes over and cook for a further 3 minutes, or until centre feels firm. Remove to a tray. Keep warm in a low oven while cooking the remaining pancakes.
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Serve topped with whipped ricotta & Maple Little Gem® bananas; Nutella, Perfection raspberries & sliced Little Gem banana; sliced Little Gem banana and cinnamon sugar; whipped ricotta, sliced Little Gem® banana & Perfection Berries.
For the Maple Little Gem® Bananas: Melt half the butter in a medium non stick frying pan over medium high. Add the maple syrup and bring to a simmer. Add the bananas, cut side down, cook 1-2 minutes until golden. Turn over to coat in the maple mixture. Slide the bananas and maple butter mixture onto a plate. Repeat with remaining butter, maple and bananas