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.