Rated 4.38 out of 5 based on 4 votes
- 1 cup gluten free s.r. flour
- 1 tspn bi carb soda
- 1 pinch salt
- 2 Tbls coconut sugar
- 125 g fresh ricotta
- 1 cup almond milk
- 1 x egg beaten
- 25 g unsalted butter
- 1/2 x lemon , ring grated,juiced
- 8 x bananas to serve
Sift the flour, bicarb and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, almond milk, egg, melted butter, lemon rind and juice, beating well until smooth. Gradually whisk this into the dry ingredients to form a smooth batter.
Heat a large heavy based, non-stick frying pan, spray lightly with oil and pour in 1/3 cup batter to form a 12cm pancake. Cook 2 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, the flip over and cook for 1-2 minutes on the other side. Alternatively cook on baking paper on the BBQ.
Slice banana’s in half longways and pan fry in a little butter for 3-4 minutes flesh side down. Serve pancakes with banana in skin, yogurt and maple syrup or for bacon lovers add the bacon.
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This was so good Lauren! Please make them again next time I’m up!
will do, we had the remaining batter for breakfast again on the Monday morning.
Best breakfast ever
My favourite! they are so light and fluffy and not too sweet. Just amazing