Ricotta Pancakes With Yoghurt Banana & Honey Recipe

Recipe By Slurrp

Start your day with a stack of fluffy and creamy ricotta pancakes topped with yogurt, banana slices, and a drizzle of honey. These pancakes are light, yet satisfying, thanks to the addition of ricotta cheese in the batter. The tangy yogurt and sweet banana complement the pancakes perfectly, while the honey adds a touch of natural sweetness. Enjoy these ricotta pancakes as a delicious and nutritious breakfast option.

4.2
29 Rating -
Rate
22minstotal
2minsPrep
20minsCook
22m.total
2m.Prep
20m.Cook
Ricotta Pancakes With Yoghurt Banana & Honey
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ingredients serve

Ingredients for Ricotta Pancakes With Yoghurt Banana & Honey Recipe

  • 0.38 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 0.13 teaspoon Salt
  • 1/4 cup Ricotta Cheese
  • 1/4 cup Milk
  • 1/2 Large Eggs
  • 1/4 teaspoon Vanilla Extract
  • as required Butter Or Oil, For Greasing The Skillet
  • as required Yogurt, Banana Slices, And Honey, For Topping

Directions: Ricotta Pancakes With Yoghurt Banana & Honey Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together the flour, baking powder, and salt.
  • STEP 2.In another bowl, mix the ricotta cheese, milk, eggs, and vanilla extract.
  • STEP 3.Combine the wet and dry ingredients until just combined.
  • STEP 4.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • STEP 5.Pour 1/4 cup of batter onto the skillet for each pancake.
  • STEP 6.Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  • STEP 7.Serve the ricotta pancakes topped with yogurt, banana slices, and a drizzle of honey.

Cooking Tips

  • Make sure not to overmix the batter to keep the pancakes fluffy.
  • For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
  • To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200掳F.

Storage and Serving

  • These ricotta pancakes are best served fresh and warm.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pancakes in a toaster or warm them in a skillet over low heat.
Nutrition
value
239
calories per serving
7 g Fat6 g Protein37 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    6g
  • Carbs
    37g
  • Fiber
    2g

MacroNutrients

  • Carbs
    37g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    3mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    117mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp