Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1teaspoons baking powder
- 1teaspoons mixed spice
- 1 banana, roughly chopped
- 3 cup strawberries
- 5milliliter extra virgin olive oil spray
- 1 cup rolled oats
- 1 1/2 cup light ricotta
- 2 free range eggs
- 1 cup light milk
Nutrition per serving
1360kJ / 328Cal
1360 Kilojoules or 328 Calories
16% of daily energy intake*
Protein
18.2grams
Fat
12.8grams
Carbs
32.0grams
Sugars
17.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place oats in a food processor and process until fine crumbs form. Add eggs, baking powder, mixed spice, milk and banana, processing to combine. Transfer to a bowl. Cover and refrigerate for 15 minutes.
Step 2 of 3
Lightly spray a non-stick frying pan with oil and heat over medium-low heat. Add 3 tbs batter per pancake and cook for 1 minute or until underside is golden brown. Flip and cook for a further 40 seconds or until cooked through. Transfer to a plate and keep warm. Repeat with remaining batter to make 8 in total.
Step 3 of 3
Spread most of the ricotta over four pancakes, then top with strawberries. Sandwich with remaining pancakes, then use a teaspoon or snap-lock bag with corner snipped to pipe crosses on top with remaining ricotta.
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