Banana Ricotta Pancakes with Almond Flour
What Started it all:
bananas, ricotta cheese, almond flour
These delicious Banana Ricotta Pancakes are a delightful twist on a classic breakfast favorite. Fluffy and rich, they combine the sweetness of ripe bananas with the creaminess of ricotta cheese and the nutty flavor of almond flour. Perfect for a weekend brunch or a special treat any day!
Ingredients
- 2 ripe bananas
- 1 cup ricotta cheese
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- Butter or oil for cooking
Instructions
- In a large bowl, mash the ripe bananas until smooth.
- Add the ricotta cheese, eggs, and vanilla extract to the mashed bananas, and mix until well combined.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve these delightful Banana Ricotta Pancakes warm, topped with your favorite syrup, fresh fruit, or a sprinkle of powdered sugar. Enjoy a deliciously nutritious breakfast that everyone will love!