Ricotta Chocolate Chip Banana and Chia Pancakes
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Cook time: 
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Serves: 18 pancakes
  • 3 eggs, whites separated from yolks
  • 1 Tbsp sugar
  • ¾ cup low-fat ricotta cheese
  • ¾ cup nonfat milk
  • 3 very rip bananas, mashed
  • 2 Tbsp unsalted butter, melted
  • zest from 1 lemon
  • 1 Tbsp vanilla extract
  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp chia seeds
  • ½ cup mini semi-sweet chocolate chips
  1. In a stand mixer fitted with the whisk attachment (or use a hand held mixer), beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  2. Combine the ricotta, milk, 3 egg yolks, mashed bananas, melted butter, vanilla and lemon zest in a separate, larger mixing bowl. Next add the white whole wheat flour, baking soda and salt, stirring gently until just combined.
  3. Stir a small scoop of the egg whites into the ricotta pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Stir in the chia seeds.
  4. Heat a skillet on medium heat. Grease with butter or cooking spray. Pour ⅓ cup pancake batter on the center of the hot pan. Sprinkle each pancake with chocolate chips. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
Recipe from Half Baked Harvest
Nutrition Information
Serving size: 1 pancake Calories: 145 Fat: 5.2 Carbohydrates: 21.1 Sugar: 3.9 Sodium: 141 Fiber: 2.9 Protein: 4.4 Cholesterol: 42
Recipe by Prevention RD at https://preventionrd.com/2015/03/ricotta-chocolate-chip-banana-and-chia-pancakes/