Ricotta Hotcakes With Banana and Coconut Recipe

Name: Ricotta Hotcakes With Banana and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 250 g ricotta cheese; 65 ml milk; 125 ml natural yoghurt; 65 ml vegetable oil; 2 tablespoons sugar; 180 g self-raising flour; 1 teaspoon baking powder; ½ teaspoon salt; 5 small bananas, peeled and sliced crossways; 200 ml coconut cream; 80 g palm sugar, dissolved in 3 tblsp hot water to make a syrup (maple syrup may be an easier substitute)

Servings: persons

2 eggs
250 g ricotta cheese
65 ml milk
125 ml natural yoghurt
65 ml vegetable oil
2 tablespoons sugar
180 g self-raising flour
1 teaspoon baking powder
½ teaspoon salt
5 small bananas, peeled and sliced crossways
200 ml coconut cream
80 g palm sugar, dissolved in 3 tblsp hot water to make a syrup (maple syrup may be an easier substitute)

1
Beat the eggs and the ricotta.
2
Add the milk, yoghurt, oil and sugar.
3
Add the sifted flour, baking powder and salt.
4
Stir until just combined.
5
Fry the hotcakes by spooning a ladle of mixture onto an oiled, hot frying pan or griddle, in 12cm rounds.
6
When bubbles appear on top and the underside is brown, turn over with a spatula.
7
Once cooked, keep warm to serve.
8
This mixture should make about 15 hotcakes.
9
Place one hotcake on each plate, top with half a banana, place a second hotcake on top of each stack and spoon over a little coconut cream.
10
Drizzle the top with a little palm sugar syrup or maple syrup.
11
Serve immediately.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 250 g ricotta cheese, 65 ml milk, 125 ml natural yoghurt, and more.

Yes, Ricotta Hotcakes With Banana and Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Hotcakes With Banana and Coconut

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