Ingredients
Scale
- 1 banana
- 2 eggs
- 1/2 cup (125 ml) milk (of your choice)
- 1 teaspoon vanilla bean paste
- 1 tablespoon pure maple syrup
- 1 cup (150 grams) buckwheat flour – wholewheat or wholemeal flour will work beautifully too
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/2 cup (125 grams) fresh ricotta
- 1/2 cup (80 grams) blueberries (fresh or frozen)
- To serve: ricotta, fresh berries, chopped pistachios and honey
Instructions
- Place the banana, eggs, milk, vanilla bean paste and maple syrup into a large mixing bowl. Mash the banana with a fork then whisk together all of the ingredients. Add the buckwheat flour, baking powder and cinnamon and whisk until smooth. Gently fold through the ricotta and blueberries. Heat a non stick frypan to low-medium heat (grease with a little oil or butter if you desire). Add tablespoons of the batter and cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Gently flip the pancakes and cook for another 1-2 minutes or until cooked throughout. Place onto a plate and continue cooking until no batter remains. Serve the pancakes warm, topped with extra ricotta, berries, a scattering of chopped pistachios and a drizzle of honey. Enjoy x
- Prep Time: 10 mins
- Cook Time: 15 mins