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2 Unripe bananas
250g Ricotta cheese
125 ml Milk
2 Eggs
Pinch of salt
1/2 tsp Cardamom
1 tsp Baking powder
2 tsp Cinnamon
100g 100 g Bob’s Red Mill Flour 1 to 1 *
Toppings
Fresh berries
Mascarpone
Peanut butter
Maple syrup
Whisk ricotta, milk and egg yolks in a bowl. Save the egg white for later.
Gently fold the flour, cinnamon and salt into the mixture until you get a smooth batter.
Peel the bananas and blend them in a bowl to your liking. You can also do it with a fork instead. Fold the blended bananas into the dough.
Beat the egg white in a separate bowl until you have soft peaks, and fold it gently in the batter.
Heat a pan with little butter for the first pancake round. Leave a little space between each pancake. Cook until the bubble is visible on the surface and flip them over.
Repeat until you have used all your batter.
To serve, place the pancakes on a plate and come with peanut butter, fresh berries and maple syrup.
Eat & Enjoy!
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.