Ricotta Hotcakes With Banana and Coconut
Cook Time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes
Description:
Delight your family or guests with these delectable Ricotta Hotcakes with Banana and Coconut! Perfect for a special breakfast or brunch, this recipe combines creamy ricotta with the tropical sweetness of bananas and coconut cream for a heavenly treat. Whether you’re planning a cozy morning or impressing at brunch, these fluffy hotcakes are sure to become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 large |
| Ricotta cheese | 250 g |
| Milk | 65 ml |
| Sugar | 125 g |
| Self-raising flour | 65 g |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Bananas | 2 (sliced) |
| Coconut cream | 200 ml |
| Palm sugar syrup | 80 ml (or maple syrup) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 704.7 kcal |
| Total Fat | 37.5 g |
| Saturated Fat | 18.3 g |
| Cholesterol | 141.5 mg |
| Sodium | 1086.1 mg |
| Total Carbohydrates | 77.7 g |
| Fiber | 5.9 g |
| Sugar | 26.9 g |
| Protein | 18.6 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | In a large mixing bowl, beat the eggs and ricotta cheese together until smooth and well-combined. |
| 2 | Add the milk, sugar, and yogurt (if using). Stir until the mixture is creamy and uniform. |
| 3 | Sift the self-raising flour and baking powder into the wet ingredients, then add the salt. Gently fold until just combined, being careful not to overmix. |
| 4 | Preheat a lightly oiled frying pan or griddle over medium heat. |
| 5 | Spoon ladlefuls of batter onto the pan to form 12 cm rounds. Cook until bubbles form on the surface, and the underside is golden brown. |
| 6 | Flip the hotcakes with a spatula and cook for another 1-2 minutes until both sides are cooked through. |
| 7 | Transfer the cooked hotcakes to a plate and keep warm. Repeat with the remaining batter. |
| 8 | To serve, place one hotcake on each plate, top with banana slices, and stack with a second hotcake on top. |
| 9 | Drizzle with coconut cream and finish with a generous pour of palm sugar syrup (or maple syrup if preferred). |
| 10 | Serve immediately and enjoy the luscious layers of flavor! |
Recipe Notes
- Customizations: Feel free to add a handful of toasted coconut flakes or chopped nuts for extra texture and flavor.
- Storage: Hotcakes can be stored in an airtight container in the fridge for up to two days. Reheat in a microwave or on a low-heat pan before serving.
- Make It Kid-Friendly: For younger kids, cut the bananas into fun shapes or mash them into the batter for a sweeter, softer texture.
Keywords
Coconut, Fruit, Nuts, Kid-Friendly, Brunch, < 30 Mins
Elevate your breakfast game with these Ricotta Hotcakes with Banana and Coconut—tropical sweetness meets fluffy perfection!
