Weekend banana pancakes

Light, fluffy and incredibly moorish, these beautiful ricotta and banana pancakes are perfect for a lazy weekend breakfast. Serve alongside our berry ice-cream for a treat isn't as naughty as it feels.

  • 10 mins cooking
  • Makes 8
  • Print


Weekend banana pancakes
  • 1 cup self-raising flour
  • 1 tablespoon caster sugar
  • 1 cup buttermilk
  • 1/2 cup low-fat ricotta cheese
  • 1 egg
  • 1 large banana, peeled, chopped
  • honey, to serve
  • 1 extra banana, sliced, to serve
Cheat's berry ice-cream
  • 2 frozen bananas, sliced
  • 1 cup frozen mixed berries
  • 200 gram frozen plain low-fat yoghurt


Weekend banana pancakes
  • 1
    Sift flour into a bowl. Stir in sugar. In a jug, whisk buttermilk, ricotta and egg together.
  • 2
    Make a well in the centre of dry ingredients. Gradually whisk in buttermilk mixture until smooth. Fold in banana. Set aside 15 minutes.
  • 3
    Heat a large, non-stick flying pan on medium. Spray with oil (keep away from any gas flame).
  • 4
    Working in 2 batches, pour 1/4 cupfuls batter into pan. Cook 2-3 minutes, until bubbles appear on surface and break. Tum and cook 1~2 minutes, until cooked through and golden.
  • 5
    To make cheat's berry ice-cream; in a blender, combine banana, berries and yoghurt. Blend until smooth. Serve straight away or transfer to a loaf pan, cover and freeze for later use.
  • 6
    Serve pancakes with extra sliced banana, a drizzle of honey and berry ice-cream.

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