Ricotta and Banana Hotcakes

What’s there not to love about weekend breakfasts? Especially when it’s easy and delicious, and everyone thinks it’s a treat even when it’s quite healthy and nutritious.  These Ricotta and Banana Hotcakes are a staple in our home for birthdays, mother’s and father’s day or just any weekend that we feel like something special.

Ricotta and Banana Hotcakes

We love them topped with fresh strawberries, blueberry compote, Greek yoghurt, and occasionally a scoop of vanilla ice-cream. With the eggs and ricotta these hotcakes are high in protein and light and fluffy.  Having two Thermomix bowls makes it easier to beat the eggs whites in one then use a 2^nd bowl for the mixture but I also managed just fine with one.  It can also be easily made in a mixmaster.

 

Well what are you waiting for? Put a smile on your family’s face and make them.

Thermomix perfect egg whites!

Cook until just a few bubbles burst

 Ricotta and Banana Hotcakes

4 free range eggs separated
350g Ricotta
140g milk
1 banana
80g wholemeal flour
80g plain flour
1 tsp baking powder
1 tsp raw sugar (optional)

• Heat frying pan to moderately hot with a little butter to coat if required
• Ensure Thermomix bowl is clean and dry, insert butterfly and beat egg whites for 2 minutes on speed 4 at 50° then set aside
• Add all other ingredients including egg yolks and mix for 20 seconds on speed 4.  Scrape down with spatula and repeat for 5 seconds
• Insert butterfly and add egg whites and gently mix for around 3 seconds on speed 3 without loosing lightness of the egg whites
• Pour batches into preheated frying pan and cook for about 2 minutes until a few bubbles start to burst
• Flip and cook for only 1 minute on the other side

Serve warm with berries, extra bananas, yoghurt or whatever favourite toppings you desire

Enjoy!