After making ricotta this week I had some left that I needed to use up, and what better way to do this than to make ricotta hotcakes on a Sunday?! I also had some over-ripe bananas so I thought i'd throw them in the mix. The result was delicious, fluffy, filling hotcakes, with a creamy consistency that I will definitely be making again and again! You can also make this recipe gluten free by substituting the wholemeal flour with your favourite gluten free flour, or even almond meal for a grain-free version.
What you need: (serves 2)
2 ripe bananas
2/3 cup ricotta (why not make it yourself?! recipe here)
1/2 cup wholemeal flour
1/2 teaspoon baking soda
1/2 tablespoon lemon juice
pinch of salt
What you do:
Mash bananas in a bowl with a fork, crack eggs into bowl and beat. Add ricotta and beat until a smooth consistency. Add flour, baking soda, lemon juice and salt and continue to mix.
Heat up a fry pan on medium heat, and add oil of choice (I used olive oil), then a scoop of hotcake batter. Cook until bubbles appear evenly on the pancake, then flip. Cook for another minute of two on the second side, then transfer the hotcake to a plate when cooked.
Continue until you have cooked all the hotcake batter, this should make 4-5 hotcakes.
Serve with fruit of choice, yoghurt and a drizzle of honey or maple syrup if desired. Enjoy your tasty weekend treats.