Ricotta Cheese Pancakes with Banana Maple Topping

Ingredients

• For the pancake batter
• 1 1/2 cup whole wheat flour
• 1/2 cup raw can sugar
• 4 free-range eggs, separated
• 1 1/2 cup kefir
• 3/4 cup fresh ricotta cheese
• 1 1/2 tsp aluminum-free baking powder
• For the topping
• 2 bananas, sliced
• 1 cup pure maple syrup
• Extra maple syrup, for serving
• Butter or ghee for greasing the pan

Directions

1. In a large bowl, combine all ingredients except egg whites. Beat egg whites until firm peaks form, then incorporate them to the pancake batter with gentle movements from the botton to the top. Refrigerate the mixture up to 15 minutes.
2. In the meantime, warm maple syrup in a medium-size skillet over medium fire. Stir in sliced bananas and cook for two or three minutes, until caramelized.
3. Heat a medium skillet over medium fire and melt a small piece of butter or ghee. Poor 2 T of pancake batter at a time. Cook on one side, and when bubbles start to form on the surface, flip it with a spatula. Cook on the other side until light brown. Repeat until you finish your ingredients.
4. Top with the banana-maple glaze and serve with extra maple syrup.