Banana Ricotta Hotcakes with Chocolate Sauce





  • 1/4 cup oats
  • 1 ripe banana
  • 1 egg
  • 1 heaped tbsp ricotta
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • Coconut oil, for frying


  • 1 tbsp cacao powder
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • Pinch of salt


For the hotcakes, place the oats in a food processor/blender and blitz until fine. Add the banana, egg, ricotta, cinnamon, vanilla, baking powder and salt, and blend until smooth.

Heat a small amount of coconut oil in a pan over a medium heat and scoop a couple of tablespoons of mixture for each hotcake. They will be easier to flip if you keep them quite small. Cook for a couple of minutes on one side until brown, then carefully flip and cook for another couple of minutes. Once fully cooked, set aside on a plate.

For the chocolate sauce, heat cacao powder, coconut oil, maple syrup and salt in a small saucepan over a low heat until all combined. Pour the sauce over hotcakes and top with your choice of nuts and fruit.

Makes 4 small hotcakes.

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