Jessica Sepel’s guilt-free ricotta & banana hotcakes

Love hotcakes? Try Jessica Sepel's delicious, guilt-free take on the breakfast favourite, sans the less than desirable ingredients.

Hotcakes, Jessica Sepel

Nothing says weekend indulgence more than a lazy morning spent cooking up these delicious ricotta and banana hotcakes. Guilt-free and so easy to make…all that’s left to do is enjoy these fluffy treats!

Guilt-Free Ricotta & Banana Hotcakes

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Serves: 2

Ingredients:

2 eggs or 3 egg whites

3 large tbsp. ricotta cheese

2 tbsp. LSA mix or linseed meal, almond meal, sunflower meal

2 tbsp. psyllium husk

2 tsp. stevia/maple syrup

1 tsp. cinnamon

1 tsp. vanilla powder/essence

1/2 mashed banana

2 tbsp. almond milk/cows milk ( your preference)

1 tsp baking powder

1 tbsp coconut oil, for frying

Extra banana, walnuts, maple syrup – for topping

Method:

  1. Whisk all ingredients, except coconut oil, in a bowl until combined.
  2. Melt coconut oil in a non-stick fry pan on medium heat.
  3. Pour 1/2 cup of mixture in to pan (pancake style). When bubbles being to develop, flip it onto other side. Continue with the rest of mixture.
  4. Serve with drizzled maple syrup, a sprinkle cinnamon and walnuts, warm banana bits or a dollop of ricotta.
  5. Enjoy these fluffy treats!

Prefer a savoury breakfast? Try this nutritious baked eggs recipe.