These Oatmeal Ricotta Apple-Banana Pancakes are a wholesome twist on your favorite morning stack. They’re soft, fluffy, naturally sweetened with fruit and stevia, and made without refined sugar. With fiber-rich oats, creamy ricotta, fresh apples and bananas, and a touch of blue agave syrup, these pancakes feel indulgent yet fuel your body with clean energy. Whether you’re following a low-sugar lifestyle, cooking for kids, or just craving something light and satisfying, these pancakes are the perfect way to start your day.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 6–8 medium pancakes
Cuisine: Healthy Breakfast, Sugar-Free

Ingredients

• • 1 cup oatmeal (quick oats or old-fashioned)

  • 2 tablespoons ricotta cheese

  • 1 large egg

• • 50 ml water (or milk of choice)

  • Vanillin or vanilla extract, to taste

  • Stevia, to taste (adjust based on sweetness preference)

• • 1 tablespoon vegetable oil (plus more for cooking)

  • 2 apples, peeled and diced

  • 1 ripe banana, mashed

• 1 teaspoon butter (for sautéing apples)

• Blue agave syrup (for drizzling, optional)

Step-by-Step Cooking Directions

Prepare the Batter
In a large bowl, combine the oatmeal, ricotta cheese, egg, water, vanillin (or vanilla extract), and stevia. Stir well to form a thick batter. Let it rest for 5 minutes to allow the oats to absorb the liquid and soften.

Add the Banana
Mash the ripe banana and fold it into the batter. It adds natural sweetness and moisture, creating a soft, cake-like texture once cooked.

Sauté the Apples
In a small skillet, melt 1 teaspoon of butter over medium heat. Add the diced apples and sauté for 3–4 minutes until slightly softened and golden. You can sprinkle a little cinnamon here if desired. Let them cool slightly, then fold into the batter.

Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil. Scoop 2–3 tablespoons of batter per pancake and flatten slightly with the back of the spoon. Cook for 2–3 minutes per side until golden and set.
Flip carefully and cook the other side until the center is cooked through. Repeat with the remaining batter, adding more oil to the pan if needed.

Serve
Stack the warm pancakes on a plate and drizzle lightly with blue agave syrup. You can also top with extra banana slices, apple cubes, or a dollop of yogurt.

Nutritional Information (per pancake – based on 6 pancakes)

• • Calories: 120

  • Protein: 4g

• • Carbohydrates: 16g

  • Fat: 5g

  • Fiber: 2g

• • Sugar: 5g (mostly from fruit)

  • Sodium: 55mg

  • Calcium: 6% DV

• Iron: 7% DV

The Origins and Popularity of the Recipe

These pancakes are inspired by the modern shift toward healthy, naturally sweetened breakfasts. As sugar-free, low-GI, and whole-food lifestyles grow in popularity, recipes like these have become favorites in wellness communities. This version draws on Mediterranean influences with the inclusion of ricotta and fruit, turning pantry staples into a feel-good meal. With zero refined sugar and a cozy texture, it’s a beloved recipe for kids and adults alike.

Reasons Why You’ll Love the Recipe

• • Naturally sweetened – no added sugar needed

  • Soft and fruity – banana and apple make each bite moist and flavorful

• • Quick to make – one bowl, no special equipment required

  • Versatile – great for breakfast, snacks, or meal prep

  • High in fiber and protein – thanks to oats, egg, and ricotta

• Freezer-friendly – great for batch cooking

Health Benefits

• • Oats are rich in beta-glucan, a soluble fiber that helps lower cholesterol

  • Apples and bananas provide vitamins, antioxidants, and natural sweetness

  • Ricotta cheese offers calcium and slow-digesting protein

• Eggs deliver essential amino acids and vitamin B12

• Stevia and blue agave are low-glycemic sweeteners, ideal for blood sugar balance

These pancakes are suitable for a diabetic-friendly, low-sugar, or weight-loss meal plan when portioned properly.

Serving Suggestions

• • With Greek yogurt and berries – for extra protein

  • Drizzled with nut butter – for a more filling option

  • With cinnamon and crushed walnuts – for added crunch and warmth

• As a snack – they’re great chilled and eaten by hand

• With herbal tea or a smoothie – for a complete light meal

Cooking Tips

• • Let the batter sit – oats need time to soften and thicken

  • Use a non-stick pan – it prevents sticking without needing much oil

• • Adjust sweetness – taste your batter and tweak stevia as needed

  • Use ripe bananas – for the best texture and natural sugar boost

  • Dice apples small – so they cook evenly and mix smoothly into the batter

Variations to Try

• • Add cinnamon or nutmeg – for a spiced fall version

• • Add chia seeds or flaxseed – for omega-3s and added fiber

  • Swap apples for pears or peaches – depending on the season

  • Use almond or oat milk – for a dairy-free version

• Add mini dark chocolate chips – for a treat-friendly twist

Conclusion

These Oatmeal Ricotta Apple-Banana Pancakes are a delicious, guilt-free way to enjoy pancakes any day of the week. Packed with fruit, oats, and wholesome ingredients, they offer everything you want in a comforting breakfast—without the crash. Sweetened naturally and made with love, this recipe is a great way to nourish yourself or your family with something both delicious and healthy.