| | Banana hotcakes with cinnamon ricotta and maple syrup
Banana hotcakes with cinnamon ricotta and maple syrup
31 August 2019
Banana hotcakes with cinnamon ricotta and maple syrup 4.3-5 9
  • Calories: 1914 kj
  • Fat: 7g
  • Carbohydrates: 45g

How to Make:

  1. Shake pancake shake bottle to loosen ingredients. Pour 1 1/4 cups water and egg into pancake shake bottle. Shake until smooth.
  2. Heat a non-stick frying pan over medium heat. Lightly spray with oil. Pour 1/4 cup pancake mixture into pan. Cook for 1 minute or until bubbles appear on surface. Turn and cook for a further 30 seconds. Transfer to a clean tea towel. Wrap to keep warm. Repeat with remaining mixture, greasing the pan between pancakes.
  3. Place ricotta, cinnamon and 1 tablespoon maple syrup in food processor. Process until smooth. Peel and slice bananas.
  4. Place 2 warm hotcakes onto each plate. Top with ricotta mixture and banana. Drizzle with remaining maple syrup. Serve.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 325g bottle low-fat pancake shake, (see note)
  • 1 egg, lightly beaten
  • olive oil cooking spray
  • 3/4 cup low-fat ricotta cheese
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup pure maple syrup
  • 2 small bananas
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