Start your day strong with fluffy Smooth Ricotta and Banana pancakes – healthy, high in protein, and deliciously satisfying.
Elevate your pancakes with a guilt-free caramel sauce made from medjool dates, peanut butter and maple; and a dollop of Smooth Ricotta cream.
Breakfast that feels like a treat, and fuels your day ahead.
| 175g | Smooth Ricotta |
| 1 1/2 cup | self-raising flour |
| 1 tsp | bicarb soda |
| 3 | eggs |
| 2 tbsp | caster sugar |
| 3/4 cup | buttermilk |
| 100g | butter, room temperature |
| 2 | bananas |
| 1/2 cup | roasted pecans, roughly chopped |
|
for sauce
|
|
| 100g | medjool pitted dates |
| 1/3 cup | peanut butter |
| 1/4 cup | maple syrup |
|
for ricotta cream
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|
| 200g | Smooth Ricotta |
| 2 tbsp | icing sugar |
| 1 tsp | cinnamon |
| 1 | For the sauce, place the dates in a small bowl, cover with boiling water and set aside for 15 minutes. |
| 2 | Drain the dates and place into a blender with the peanut butter and maple syrup and blitz until smooth. |
| 3 | For the ricotta cream, whisk the ricotta, icing sugar and cinnamon until smooth. |
| 4 | Whisk the ricotta, eggs, sugar and buttermilk in a medium bowl until smooth. |
| 5 | Sift over the flour and bicarb and mix through. |
| 6 | Heat a large non stick frypan over med/ low heat, add a knob of butter, allow to melt and wipe away excess butter with paper towel. |
| 7 | Pour in ¼ cup amounts of batter, cooking three pancakes at a time, flipping the pancakes when bubbles appear on the surface. |
| 8 | Cut the bananas in half lengthways and then in half again. |
| 9 | To serve, stack four pancakes on each plate, adding banana pieces in between the layers. |
| 10 | Top with a dollop of ricotta cream, drizzle with sauce and scatter over the pecans. |
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