Ricotta Pancakes with Pan Fried Banana

  • Ricotta Pancakes with Pan Fried Banana
  • Ricotta Pancakes with Pan Fried Banana
  • Ricotta Pancakes with Pan Fried Banana
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Rated 4.38 out of 5 based on 4 votes


  • 1 cup gluten free s.r. flour
  • 1 tspn bi carb soda
  • 1 pinch salt
  • 2 Tbls coconut sugar
  • 125 g fresh ricotta
  • 1 cup almond milk
  • 1 x egg beaten
  • 25 g unsalted butter
  • 1/2 x lemon , ring grated,juiced
  • 8 x bananas to serve


Sift the flour, bicarb and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, almond milk, egg, melted butter, lemon rind and juice, beating well until smooth. Gradually whisk this into the dry ingredients to form a smooth batter.
Heat a large heavy based, non-stick frying pan, spray lightly with oil and pour in 1/3 cup batter to form a 12cm pancake. Cook 2 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, the flip over and cook for 1-2 minutes on the other side. Alternatively cook on baking paper on the BBQ.
Slice banana’s in half longways and pan fry in a little butter for 3-4 minutes flesh side down. Serve pancakes with banana in skin, yogurt and maple syrup or for bacon lovers add the bacon.

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  • This was so good Lauren! Please make them again next time I’m up!


    by Cameron Bryant on 09/10/2012, 16:50
    Cameron Bryant
    • will do, we had the remaining batter for breakfast again on the Monday morning.


      by Lauren James on 09/10/2012, 17:05
      Lauren James
  • Best breakfast ever


    by Greg Newell on 09/10/2012, 17:41
    Greg Newell
  • My favourite! they are so light and fluffy and not too sweet. Just amazing :)


    by Jane W on 09/10/2012, 21:30
    Jane W