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.
- 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
- Preheat oven to 200 degrees F.
- In medium bowl combine flour, baking powder, salt and cinnamon.
- In large bowl combine eggs, bananas, ricotta and vanilla.
- Add wet mixture to dry and mix until smooth.
- 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