July 1, 2012
It’s SUNDAY… and my favorite part to the end of a nice weekend is Sunday Brunch!
One of my ultimate favorite brunch choices happens to be lemon ricotta pancakes (seriously heavenly). Unlike regular fluffy pancakes that still feel “heavy,” lemon...

It’s SUNDAY… and my favorite part to the end of a nice weekend is Sunday Brunch!

One of my ultimate favorite brunch choices happens to be lemon ricotta pancakes (seriously heavenly). Unlike regular fluffy pancakes that still feel “heavy,” lemon ricotta pancakes achieve that perfect balance of light fluffy “i’m on a cloud right now” texture that blends perfectly with the citrus flavor from the lemons.  Needless to say, lemon ricotta pancakes aren’t the healthiest  breakfast option so I decided to cook my own mini pancakes with the goal in mind to create something that wasn’t as dense as the run-of-the-mill pancake dish. 

With a mission in mind, I decided to take a chance and make flourless banana pancakes-and the risk paid off! Not only are these pancakes light and fluffy, but they are naturally sweet from the banana so you don’t have to add any sugar/sweeteners. I only used two ingredients which means that prep/cook time was cut in half. Quicker prep/cook time means less time to wait to eat! I call that a win-win. Continue reading for the recipe!

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What you’ll need

- 1 Large banana

- About 1/3 C egg whites OR around 2 large egg’s worth of egg whites

Directions

- Blend eggs and banana together in a blender or food processor until thoroughly combined and mixture is smooth. You don’t want lumpy batter! 

-That’s it! I then transferred my mixture into a measuring cup so I could easily pour the batter for mini-pancakes.

Optional Step:

Add Spices! I used Pumpkin Pie Spice in my batter but you could also use Cinnamon or Cocoa Powder. You could also add in fruits or chocolate chips! 

NOTE ***I would definitely say to go “mini” with these pancakes because the batter is pretty thin and the pancakes are really light and delicate so flipping them could be a challenge if the pancakes are larger in size!***

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Recipe for Berry Sauce

Even though I didn’t use citrus in the actual pancakes I definitely wanted to incorporate some of the citrus flavor inspired by lemon ricotta pancakes in this recipe. I had some raspberries and lemons on hand so I created this topping to use with my pancakes as a maple syrup replacement! 

What You’ll Need

-Raspberries

-Lemon juice (to taste) 

Directions

-Just wash, dry, and place your raspberries in a bowl. Mash with a fork. 

-Add a tiny bit of lemon juice

-You’re done! Top on your mini-pancakes!


The sweet of the banana pancakes with the citrus from the fruit really went well together.  These were the lightest “pancakes” I’ve ever tried (thanks to the exclusion of flour). The fact that the recipe calls for fruit (as opposed to sugar) as a sweetener is definitely another plus.

Try to make this delicious (and healthy!) brunch dish the next time you want to make something with maximum flavor using minimal effort. It’ll definitely be a great start to the rest of your lazy sunday. :)

Till next time. 

Have a dish you want me to try? Request it in the ask box! 

  1. mission-nompossible-blog posted this
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