Banana Cheesecake Pancakes // Fluffy “Ricotta” Pancakes

Hi everyone! How are you all doing?

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I have two recipes to share with you today – both involving a new obsession: quark cheese!

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The first is a recipe for banana cheesecake pancakes. These are super healthy and easy to make. Here are some of the nutritional stats:

  • About 300 calories
  • Over 6g fiber
  • 11g natural sugar
  • About 20g protein
  • Low in cholesterol and sodium
  • High in calcium, manganese, phosphorus, selenium


Pretty impressive, right? I guess the important thing, however, is how they tasted! I found these a little gummy and adequately sweet. My banana was overripe, which is the secret to pancake success! Don’t skimp on the toppings for these babies. 🙂


Serves 1, makes 3 medium or 4 small pancakes

  • 1/2 cup rolled or quick oats
  • 1/2 banana
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 egg whites (I used 1 egg + 1 flax egg)
  • 1/4 cup quark (about 50g)
  • 1 tbsp unsweetened vanilla almond milk
  1. Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet (you can make 3 or 4). Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
  3. Serve with pancake toppings!

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I topped mine with fresh berries, hemp hearts, coconut chips, and maple syrup. If you like cottage cheese pancakes, you’ll go crazy for this fun banana pancake twist!

My second recipe for you guys is my personal favourite, because they:
  • Have a light and airy texture
  • Are loaded with nutrition but don’t taste healthy (dry, chewy, bland, wheat-y)
  • Melt in your mouth
  • Have edges that caramelize slightly and get a little crispy
  • Are very versatile and work with anything!
  • Are so flavourful that maple syrup is 100% unnecessary (and this is coming from a Canadian syrup lover!)
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This batch was topped with blueberries, blackberries, hemp hearts, and coconut chips.
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I loved these so much that I made them again the next day, this time topped with homemade raspberry compote (fresh raspberries microwaved with maple syrup), blueberries, hemp hearts, coconut chips, and maple syrup.

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Here are some of the superfood stats!
If using honey, unsweetened almond milk, quark, and spelt flour:
  • 320 calories
  • 4g fiber
  • 20g sugar
  • 15g protein
  • High in manganese, calcium, phosphorus, and selenium
If you omit the honey:
  • Under 260 calories
  • 3g sugar

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Fluffy “Ricotta” Pancakes

Serves 1, makes 2 or 3 pancakes


  • 1 egg
  • 1 tbsp sweetener (honey, maple syrup, coconut sugar, light brown sugar, etc.) – OPTIONAL
  • 1/4 cup milk (I use unsweetened vanilla almond milk)
  • 1/4 tsp vanilla extract
  • 1/4 cup ricotta cheese or quark
  • 1/4 cup flour (I use spelt flour)
  • 1/4 tsp baking powder
  • Pinch salt
  • Pinch cinnamon
  • Coconut oil, butter, or vegetable oil for cooking
  • Pancake toppings to serve!
  1. Separate egg white from yolk. Put them into separate bowls.
  2. Beat egg whites to stiff peaks. You can use a stand mixer (I used the KitchenAid).
  3. Add sweetener, milk, vanilla, and ricotta/quark to egg yolk and whisk to combine.
  4. Whisk together flour, baking powder, salt, and cinnamon.
  5. Pour wet ingredients into dry ingredients and stir to just combine. Do not overmix.
  6. Add egg whites and fold gently.
  7. Let stand in the refrigerator for 20 minutes.
  8. Heat a pan over medium heat and trust with butter or oil. Cook pancakes and flip when bubbles form (about 2 minutes).
  9. Serve with maple syrup and desired toppings.

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Whew! Writing this post is making me crave pancakes! I think I know what I’m having for breakfast tomorrow morning 😉 I think I’ll try adding some cocoa powder to make a fluffy chocolate cheesecake version – will update you guys soon. Have a wonderful week!

11 thoughts on “Banana Cheesecake Pancakes // Fluffy “Ricotta” Pancakes

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