Oat and orange griddle cakes with whipped coffee ricotta, caramelized banana and crunchy cocoa

Instructions

1. 1

   In a large bowl, combine the rolled oats, all-purpose flour, baking powder, salt, and 15 g brown sugar. For a finer texture, pulse the oats in a blender or food processor for a few seconds before mixing.

2. 2

   In a second bowl, whisk together the eggs, milk, 30 g melted butter, half of the orange zest, and the orange juice. Pour this mixture over the dry ingredients and stir just until combined. Let the batter rest for 10 minutes so the oats can hydrate.

3. 3

   While the batter rests, make the whipped ricotta. Place the ricotta, instant coffee, 15 ml honey, vanilla extract, and the remaining orange zest in a bowl. Whisk or blend until creamy and lightly airy. Set aside.

4. 4

   For the crunchy topping, heat a small skillet over medium heat. Toast the pumpkin seeds and cacao nibs for 2 to 3 minutes, stirring constantly, until fragrant. Transfer to a plate so they stop cooking.

5. 5

   In the same skillet, add a small knob of butter and place the bananas in the pan. Sprinkle with the cinnamon and the remaining brown sugar. Cook over medium heat for 2 to 3 minutes per side, until golden and lightly caramelized. Add the remaining honey at the end and turn off the heat.

6. 6

   Heat a nonstick skillet or griddle over medium heat. If you want to keep the cakes warm, preheat the oven to 200°F / 95°C. Lightly grease the surface with butter.

7. 7

   Pour batter portions of about 60 ml, 1/4 cup, per cake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for 1 to 2 minutes more, until golden and cooked through in the center. Repeat with the remaining batter, adding a little more butter to the skillet if needed. If using the oven, hold the finished cakes at 200°F / 95°C while you complete the batch.

8. 8

   Serve the warm griddle cakes with spoonfuls of whipped coffee ricotta, topped with the caramelized bananas and finished with the crunchy pumpkin seed and cacao nib mixture.