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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 80.5
  • Total Fat: 2.9 g
  • Cholesterol: 30.4 mg
  • Sodium: 93.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Banana and ricotta hot cakes calories by ingredient
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Banana and ricotta hot cakes

Submitted by: PHRASER

Introduction

More like little muffins or cheesecakes than 'hotcakes' McDo style, you could probably pan fry them to be like pancakes if desired.
Low calorie treat. Gluten free/wheat free.
Adapted from Healthy Food Guide recipe.
More like little muffins or cheesecakes than 'hotcakes' McDo style, you could probably pan fry them to be like pancakes if desired.
Low calorie treat. Gluten free/wheat free.
Adapted from Healthy Food Guide recipe.

Number of Servings: 14

Ingredients

    1 1/3 cups reduced fat ricotta cheese (375g)
    2/3 cup full-fat cottage cheese (50g) (or you could just use 2 cups of ricotta and no cottage cheese)
    4 overripe small-medium bananas
    4 TB (or less to taste) splenda
    2 large eggs

Directions

1. Puree the bananas and cottage cheese in a food processor or using a stick blender. Make sure the cheese is as smooth as possible.
2. Mix in remaining ingredients
3. Spoon evenly into a silicon, 14 hole, 1/3 cup size muffin tray (or silicon patty cake cases). Batter will not rise much (or at all) so fill them quite full if you like.
4. Bake for 30 - 40 minutes (or until set) at 160 degrees celcius
5. Serve warm with chopped strawberries (or fruit of your choice).

Makes 14 servings of one cake (about 1/3 cup size).

Number of Servings: 14

Recipe submitted by SparkPeople user PHRASER.






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