Banana and ricotta hot cakes

Author: Clara Luboff - Culinary Arts

Photographer: Cath Muscat

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Serves: 12 (makes 12)

Time to make: 35 mins

Ingredients

More weights & measures

2 cups reduced-fat ricotta cheese

2 medium bananas, mashed

4 tablespoons honey

2 eggs

strawberries fresh or frozen, to serve

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Instructions

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1 Preheat oven to 160°C. Combine ricotta, bananas, honey and eggs in a bowl.

2 Spoon mixture in a 12-hole lightly greased 1/3 cup-capacity muffin tin. Bake for 30 minutes or until set

HFG tip

Serve with extra fruit such as fresh or frozen strawberries, raspberries or banana, and drizzle honey on top.

Nutrition Info (per serve)

Calories 104 cal

Kilojoules 435 kJ

Protein 5 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 0 g

Sodium 140 mg

Calcium 100 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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