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.

About the author: Georgia Nanscawen is a professional hockey player for Australia, and has been since she made her debut aged 17 in 2009. From then, she has picked up over 160 caps, and has represented her country at the Commonwealth Games, World Cup, and the Olympic Games. When she isn't playing hockey, Georgia blogs and make amazing healthy recipes, all of which are available on her website: Follow Georgia on Instagram and Twitter for more healthy recipes, and hockey updates.