Ricotta Pancakes with Caramelised Banana

Makes 6 small pancakes


  • 1 cup low fat ricotta
  • ½ cup reduced fat milk
  • 2 large eggs (separated)
  • ⅔ cup wholemeal flour
  • 1 teaspoon baking powder
  • 1 tablespoon of maple syrup
  • pinch of salt
  • Spray olive oil
Caramelised Banana:
  • 2 bananas, sliced lengthways
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • Cinnamon
To Serve:
  • 300 g low fat Greek yoghurt
  • Cinnamon


Place the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy and then fold them into the ricotta mixture.

Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.

Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by covering them with a tea towel or foil on a large warmed plate, while you cook the rest of the batter.

In a separate pan add banana, maple syrup, water and cinnamon. Flip banana every 2-3 minutes until the banana is just about to fall apart.

Place banana on top of 1-2 pancakes and add a scoop of yoghurt and a little bit more cinnamon if desired.

Nutrition Information

Nutrient Per serve (2 Pancakes)
Energy – kJ 1239
Energy – calories 295
Protein (g) 17
Fat (g) 9
Carbohydrate (g) 32
Sodium (mg) 628
Calcium (mg) 402
Fibre (g) 4

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