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! (Makes 10 small pancakes)
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.