Do you love banana pancakes? Then try Banana-Ricotta Pancakes! These Banana-Ricotta Pancakes are topped with crunchy granola for a nice morning dish.
What You Need
Original recipe yields 4 servings
3 egg s, separated
1 cup POLLY-O Original Ricotta Cheese
1/3 cup milk
1 tsp. finely grated lemon zest
3/4 cup flour
1 tsp. CALUMET Baking Powder
4-1/2 tsp. sugar
1 Tbsp. butter
3 medium banana s, thinly sliced, divided
3/4 cup granola, divided
1/2 cup maple-flavored or pancake syrup
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Let's Make It
Beat egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
Heat griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.
Enjoy your favorite foods while keeping portion size in mind.
Substitute banana nut whole grain cereal flakes for the granola.
Pancakes can be kept warm in a 275°F-oven until all pancakes are cooked.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 84g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.