Banana and Ricotta hotcakes

Posted on 19/01/2011

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500g reduced-fat ricotta cheese
2 medium bananas, mashed
2 eggs
pinch of cinnamon to taste
SFMS to taste

Preheat oven to 160°C. Combine ricotta, bananas, SFMS, cinnamon and eggs in a bowl. Spoon mixture in a 12-hole lightly greased 1/3 cup-capacity muffin tin. Bake for 30 minutes or until set.

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