| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Servings |
serves
|
Ingredients
- 8 free-range eggs 400 grams
- 3/4 tsp baking powder 1.9 grams
- 6 small bananas 540 grams
- 1/2 cup (approx) reduced-fat ricotta cheese 230 grams
- 1 & 1/2 tsp cinnamon 1.5 grams
Ingredients
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|
Instructions
- Use ripe to overripe bananas.
- Whisk the eggs with the baking powder (use a gluten-free version if required).
- Mash bananas with a fork and then combine with the egg mixture.
- Heat a non-stick pan and add a tablespoonful of pancake batter per pancake.
- Cook for around 2-3 minutes on each side. Bubbles will appear at the surface when they’re ready to be flipped.
- Serve with some ricotta cheese sprinkled with cinnamon.
Recipe Notes
315 calories per serve