6 figs halved and sprinkled with a little xylitol, honey or agave syrup
65g oats
2 scoops plain whey protein powder, optional
1/4 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla essence
3 egg whites
1 whole egg
2 large ripe bananas
100g ricotta cheese
Organic agave syrup
Coconut oil for greasing pan or non-stick spray.

Method Preheat oven to 200°C

  • Place figs on baking paper and bake for 10-12 minutes.
  • Place oats in TM bowl and mill 10 sec/speed 10.
  • Add the protein powder, baking powder, cinnamon, vanilla essence, eggs and bananas. Blend 1 min/speed 5. Allow to rest for 5 minutes.
  • Preheat a greased non-stick pan. Using a ladle, pour the batter into the pan making about 8cm circles. Cook until bubbles appear on the surface. Carefully flip over and cook until golden on each side.
  • Place a small piece of ricotta on each pancake, drizzle with agave syrup and top with figs.
  • Eat immediately.

Dee’s notes

  • Agave syrup is made from the blue agave cactus plan. It is unprocessed, unfiltered and natural and has a wonderful maple-like flavour. It is low in kilojoules and and has a low glycemic index. Agave is also organic and diabetic friendly and can be found at most good health stores. It also makes a wonderful substitute for sugar, syrup and honey. Children won’t know the difference.
  • The protein powder in this recipe is there to lower the GI and will not affect the flavour of the pancake. It will also sustain you for longer.
  • Add any other fruits or berries. Sprinkle chia seeds on top for added health and crunch.
  • Thank you Dee for this recipe. Follow Dee on her blog at

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Banana oat pancakes with ricotta, baked figs and Agave syrup