These pancakes were insanely good.  Super light and fluffy and sweet.  I couldn’t believe the only sweetness came from the banana.  Which was perfect because our fruit supply is dwindling and I’m trying to max out the bananas we have in the freezer.  I think you could try subbing yogurt for the ricotta if you don’t have any and flax eggs for the eggs- I’ll  probably be trying this soon so will report back.  These simple pancakes really were on another level and were a huge hit from baby to grandparents.

You’ll need:

• 0.75 cup all-purpose flour
• 1.5 tsp baking powder
• 1.5 teaspoon ground cinnamon
• Pinch of salt
• 2 eggs
• 3 good sized ripe bananas (I used thawed frozen bananas)
• 0.75 cup whole milk ricotta cheese
• 1.5 teaspoon vanilla extract
• Butter or oil for frying pancakes
• Optional: sprinkling of powdered sugar

To Make:

1. Preheat oven to 200 degrees F.
2. In medium bowl combine flour, baking powder, salt and cinnamon.
3. In large bowl combine eggs, bananas, ricotta and vanilla.
4. Add wet mixture to dry and mix until smooth.
5. Heat cast iron skillet over medium heat.  Brush with melted butter.  Scoop batter in 1/3 cup at a time. Flip when batter starts to bubble.  Keep pancakes in oven while you make the rest of the pancakes.  Serve with optional sprinkling of powdered sugar and maple syrup- although they are perfectly sweet on their own.

Inspired by BevCooks