12/06/2026
Breakfast doing the most, so the weekday brain can do the least 🥞😂
These baked pancake bowls are fluffy, sweet and high-protein, with Coles bringing the easy meal prep energy for mornings that need less drama.
Ricotta baked pancakes with honey butter
Serves 4 | Prep 10 mins | Cook 20 mins
Ingredients:
Unsalted butter, to grease
300g fresh ricotta (available from deli counter stores only*), drained, crumbled
1/2 cup (125ml) Coles Full Cream Milk
2 Coles Australian Free Range Eggs
1/3 cup (50g) self-raising flour
1 banana, mashed
4 scoops (70g) Coles PerForm Vanilla Protein Powder
2 tbs Coles Greek Style Yoghurt
Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped, to serve
Coles Ground Cinnamon, to dust
Honey butter:
50g unsalted butter, softened
30g Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped
Method:
1. Preheat oven to 200°C (180°C fan-forced). Grease 4 x 170ml glass containers with butter.
2. Place ricotta, milk, egg, flour, banana and protein powder in a food processor or blender and process or blend until smooth.
3. Divide the mixture evenly among the containers and bake for 25-30 mins until golden and cooked through.
4. Meanwhile, to make the honey butter, combine butter and honey in a small bowl. Place on a piece of plastic wrap and twist the ends to form a tight log. Place in the freezer for 10-15 mins or until firm. Cut into slices.
5. Top pancakes with honey butter and top with honey and honeycomb and sprinkle with cinnamon to serve.
