Blueberry Banana Ricotta Pancakes
Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese keeps the pancakes moist and fluffy.
Servings 22
Calories 92kcal
Ingredients
- 1 ripe banana mashed
- ¼ cup ricotta cheese part skim
- 2 eggs
- 3 cups buckwheat pancake mix or your favorite mix
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 ½ - 2 cups skim milk
- 1 cup blueberries fresh or frozen
- pure maple syrup to serve optional
Instructions
- In a large bowl, whisk together mashed banana, ricotta and two eggs.
- Stir in buckwheat pancake mix, cinnamon and salt then begin adding milk until desired consistency is reached. For thinner pancakes, add all 2 cups of milk.
- Carefully fold in the blueberries then set aside.
- Heat griddle on high and spray with non-stick spray.
- Using a 1/4 cup ladle or ice cream scoop, pour pancake batter onto hot griddle. When bubbles begin to form and pancake is golden brown, flip to the other side.
- Serve with maple syrup and fresh blueberries.
Notes
To freeze pancakes, check out Homemade Frozen Pancakes in 5 Easy Steps!
Nutrition
Calories: 92kcal | Carbohydrates: 16.4g | Protein: 4.1g | Fat: 1.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.9g | Cholesterol: 18mg | Sodium: 178mg | Fiber: 1.8g | Sugar: 1.9g