Wednesday, August 3, 2016

Eggless Banana-Ricotta Whole Wheat Pancakes ~ Day 167

Light and fluffy pancakes made with rich and creamy ricotta cheese.  Mashed banana adds a natural sweetness to these delicious pancakes, while the lime zest gives a hint of citrusy flavor.

Preparation time: 5 minutes
Cooking time: 15 minutes
Yields: 10 pancakes 

  • Whole wheat flour - 2 cups
  • Sugar - 3 tbsp
  • Baking powder - 2 and 1/2 tsp
  • Baking soda - 1/2 tsp
  • Salt - a pinch
  • Lime zest - 1 tsp
  • Milk - 1 and 1/2 to 2  cups
  • Ricotta cheese - 3/4 cup
  • Ripe banana - 1, mashed
  • Vanilla extract - 1 tsp
  • Fresh fruits and nuts

  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lime zest. 
  2. In another mixing bowl, whisk together the milk, ricotta cheese, mashed banana, and vanilla extract.
  3. Make a well in the flour mixture and pour the ricotta mixture.  Gently stir to form a lumpy batter. Do not over mix.  
  4. Heat a cast iron griddle over medium-high.  Pour 1/4 cup of batter onto the pan and cook until bubbles form on top, about 2 minutes, over medium-low heat.  Flip the pancake cook for a minute or until golden brown.
  5. Repeat the process with the rest of the batter. 
  6. Serve the pancakes immediately drizzled with pure maple syrup and fresh fruits and nuts. 

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