These delicious, quick, and healthy Gluten-free Banana Ricotta Pancakes have no refined sugar and minimum ingredients.
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
2 servings, 10 small (2-inch) pancakes
Banana – 1
Ricotta – 1/2 container (150 g)
Egg – 1 large
Rice flour – 2 tablespoons
Baking powder – 3/4 teaspoon
Coconut oil or vegetable oil for frying
- In a bowl mash the banana really well, add ricotta and mix until combined.
- Add an egg and mix until smooth.
- Add 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.