BANANA-RICOTTA PANCAKES

Banana-Ricotta Pancakes image

Do you love banana pancakes? Then try Banana-Ricotta Pancakes! These Banana-Ricotta Pancakes are topped with crunchy granola for a nice morning dish.

Provided by My Food and Family

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 11

Ingredients

3 eggs, separated
1 cup POLLY-O Original Ricotta Cheese
1/3 cup milk
1 tsp. finely grated lemon zest
3/4 cup flour
1 tsp. baking powder
4-1/2 tsp. sugar
1 Tbsp. butter
3 medium bananas, thinly sliced, divided
3/4 cup granola, divided
1/2 cup maple-flavored or pancake syrup

Steps:

Beat egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
Heat griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.

Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g