Fluffy Ricotta and California Avocado Pancakes
Recipe type: Breakfast
Serves: Serves 10 (1 per baby/toddler or 4-6 serving per youth/adult)
 
Avocados add a natural lusciousness and creaminess to these pancakes and the bananas add natural sweetness. Together with the oats, they bring 3 grams of fiber to every serving. There is so much goodness in this recipe besides the fiber including calcium, folate and iron. If you have babies at your table, they'll probably eat one or two pancakes. If you have teenagers at your table like I do, they will probably eat half the batch.
Ingredients
  • 1 ripe banana, peeled
  • ½ ripe, Fresh California Avocado, seeded and peeled
  • 2 large eggs, beaten
  • ⅓ cup ricotta cheese
  • ⅓ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup quick cooking oats
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • Nonstick cooking spray, as needed
Instructions
  1. Place the banana and avocado in a large bowl and mash with the back of a fork or a potato masher until smooth. Whisk in the egg, ricotta cheese, milk and vanilla extract until well combined.
  2. In a separate bowl, whisk together the oats, cinnamon and baking powder.
  3. Stir the oat mixture into the avocado mixture until combined. Let stand 10 minutes.
  4. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium heat. Pour the batter onto the hot skillet 2 heaping tablespoons at a time, forming 2-inch pancakes.
  5. Cook until the bottoms turn golden, about 3 to 4 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 3 to 4 minutes. Adjust the heat as you go if the bottoms brown too quickly. Repeat with the remaining cooking spray and batter.
  6. Allow the pancakes to cool slightly. Cut each into four half-inch “sticks,” and serve with slices of banana and avocado.
Nutrition Information
Serving size: (1 pancake) Calories: 188 Fat: 4g Saturated fat: 1g Unsaturated fat: Poly (0.7g), Mono (1.8g) Carbohydrates: 15g Sugar: 2g Sodium: 26mg Fiber: 3g Protein: 5g Cholesterol: 47mg
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/06/20/fluffy-ricotta-california-avocado-pancakes/