Instructions

1. 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