These delicious, quick, and healthy Gluten-free Banana Ricotta Pancakes have no refined sugar and minimum ingredients. So easy and so delicious. Perfect Sunday breakfast!
January 1st breakfast traditionally is supposed to consist of a plate full of leftovers. That’s what Russians have after they wake up usually around noon or later after a full night of celebration.
I don’t spend my New Year’s night eating and drinking anymore, but I still look forward to this traditional breakfast consisting of bits and odds of salads, smoked fish, deli, cheese, meat, pickles, and leftover champagne.
This year, however, I had these healthy Gluten-free Banana Ricotta Pancakes for breakfast on January 1st. I guess I am getting old. Mind you, I still had my traditional leftovers later for lunch, and then dinner, and then January 2nd breakfast.
I love experimenting with various pancakes – pumpkin, gingerbread, oats, you name it. Ricotta is one of my favourite ingredients to add to pancakes, it gives them unique texture and adds a lot of flavour.
I made those Pinterest famous banana and egg pancakes before, so this time I thought I’d do a variation of the recipe. I mashed a banana that was begging to be eaten, added some ricotta, an egg, a couple of tablespoons of rice flour, and some baking powder.
Because of all the moisture in the batter, these pancakes take a long time to cook, about 5-6 minutes per side, otherwise they are very difficult to turn, so be patient when making them.
I love frying pancakes in coconut oil, I find it gives a really nice tropical and slightly sweet flavour, but regular oil is also fine. Banana gives these cakes enough sweetness, that I only needed a little bit of maple syrup, but they are sweet enough that you could eat them with just some berries on top.
I also created another video of making this recipe. Only after filming everything and transferring it to my computer I realized that the camera angle was crooked.
I was so upset, but I did not want to re-shoot it again. I figured I’d still post it.
I love looking at my old photographs and seeing how much I’ve grown. I love seeing little changes in the photos over months, and this is one of the reasons why I don’t want to update my old posts. I like having this documentation and timeline of my progress.
So, this is why after some deliberation I decided to still post this video, even with the crooked angle, even though my head made a cameo and unplanned appearance in the video. I hope that I’ll be able to get better, I hope that I’ll see how I change with the videos, and I hope that it’ll give other people confidence to try.
This is my fourth video (including the previous stop motion). I know I have a long way to go and I am very excited to learn.
Gluten-free Banana and Ricotta Pancakes
(Makes 10 small pancakes)
Ingredients
- 1 Banana
- 160 g Ricotta (half container)
- 1 large egg
- 2 tablespoons Rice flour
- 3/4 teaspoon Baking powder
- Coconut oil or vegetable oil for frying
Instructions
- In a bowl mash the banana really well, add ricotta and mix until combined.
- Add an egg and mix until smooth.
- Add the baking powder, rice flour and mix in.
- Heat oil in a pan, drop spoonfuls of batter on a heated pan and cook on medium or medium-low for 5-6 minutes until bottom is golden brown and the top part is starting to thicken. Flip and cook for another 5-6 minutes.
- Since the batter is very moist and there’s almost no flour, the pancakes will cook a lot longer than normal, so you may need to decrease the heat to avoid burning. Don’t try to flip early as they’ll break. If you try to flip one pancake and it doesn’t hold together, just let it cook a bit longer. These pancakes need patience.
Nutrition
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Bethany @ Athletic Avocado says
January 16, 2016 at 6:45 pmI LOVE ricotta in pancakes! It makes them super fluffy and enjoyable! I also love that there is absolutely no sugar!
Imagelicious says
January 18, 2016 at 1:24 pmI love using ricotta in pretty much anything, but especially in pancakes!
Lily @GastroSenses says
January 8, 2016 at 8:55 pmYay everything syrniki!!! 🙂 One of my favorite breakfasts! Love the creative use of your videos! And that little stove, so cute! Where did you get it?
Imagelicious says
January 8, 2016 at 8:57 pmThanks 🙂 Yes, totally syrniki, just more liquid-ey since I used ricotta and banana.
As for the stove, I had to write a letter to Santa Clause> I was worried that he wouldn’t get the letter since I only posted it in December, but lucky me 🙂 Santa Clause got it from Costco website.
It’s induction, so it doesn’t work with all my pans and pots, but it works with half. Plus it comes with one pan.
http://www.costco.ca/Induction-Cooker-with-Bonus-Fry-Pan.product.100146374.html
Lily @GastroSenses says
January 12, 2016 at 2:36 amAwesome, thanks! Santa is great!
Sofia | From the Land we Live on says
January 8, 2016 at 8:41 pmYay pancakes + video!!! I’m glad you posted it despite the angle (which I probably wouldn’t have noticed). I also love seeing the growth of my photographs, though I’m often sooo tempted to retake some of the older ones. Ricotta + banana…yumm! Will have to try these 🙂
Imagelicious says
January 8, 2016 at 9:00 pmThank you, Sofia. Yea – that angle bothers me so much!! I can’t believe I didn’t notice it. I think you could just edit old posts and add more photos, but keep originals? Currently I want to keep my old, but who knows, I may want to replace them at some point.
Alanna @ One Tough Cookie says
January 8, 2016 at 8:33 pmJulia, those look SO delicious! I feel like I can smell/taste them through the screen! And I thought the video was absolutely lovely — I think you’re doing terrific work; don’t be so hard on yourself!
Imagelicious says
January 8, 2016 at 9:01 pmThanks Alanna! yes, these beauties are really tasty and healthy. And thank you for your kind words about the video, I really appreciate it. It’s fun making them, although I have so much to learn!
suki says
January 8, 2016 at 7:05 pmI was looking for ricotta recipes 😀 as i had some ricotta stored 🙂 and tomorrow its ricotta pancakes i say! 🙂 godo one!
Imagelicious says
January 8, 2016 at 7:06 pmI hope you enjoy them. Just remember, they need longer time to cook on the first side, otherwise you won’t be able to flip them.
Jennifer Andrews says
January 8, 2016 at 5:11 pmI love the sound of these…light and tasty but still comforting enough for a weekend morning. Ricotta is so fluffy and delicious. I’d be tempted to throw in some blueberries too, just ’cause!
Imagelicious says
January 8, 2016 at 7:07 pmOh, blueberries would go really well with these!
Sharon @ Savormania says
January 8, 2016 at 11:12 amI love that these pancakes don’t contain any sugar! Bananas are naturally sweet and I’m sure they do the trick. Great video, too!
Imagelicious says
January 8, 2016 at 1:33 pmSharon – thank you for the kind words about my video. I also love using the sweetness of the banana to actually sweeten the pancakes. Makes them healthy, yet delicious!
Lillian says
January 8, 2016 at 2:43 amokay these look simply AMAZING! I need to go make them or err..convince my husband to make them for me come saturday 😀
Imagelicious says
January 8, 2016 at 1:29 pmThanks, Lillian! I hope you are able to convince your husband to make them this weekend 🙂