Name: Banana, raspberry and ricotta pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup gluten-free self-raising flour; 1 teaspoon ground cinnamon; 1 1/4 cup reduced-fat milk; 3 eggs, at room temperature; 2 tablespoon honey, plus extra, to drizzle; 1 ripe banana, mashed; 1/2 cup frozen raspberries, thawed; 125 gram fresh reduced-fat ricotta, crumbled; 20 gram light olive oil margarine, melted, to grease; extra banana and berries, to serve

Ingredients

2 cup gluten-free self-raising flour

1 teaspoon ground cinnamon

1 1/4 cup reduced-fat milk

3 eggs, at room temperature

2 tablespoon honey, plus extra, to drizzle

1 ripe banana, mashed

1/2 cup frozen raspberries, thawed

125 gram fresh reduced-fat ricotta, crumbled

20 gram light olive oil margarine, melted, to grease

extra banana and berries, to serve

Method

1.Sift flour and cinnamon into a medium bowl; make a well at centre. Whisk milk, eggs and honey in a jug; pour into dry ingredients. Stir in banana until just combined. Gently fold in raspberries and ricotta, leaving ricotta in lumps.

2.Heat a large frying pan over moderate heat. Brush with melted margarine. For each pancake, pour 1/3 cup batter into pan. Cook for 1-2 minutes or until golden underneath and bubbles appear on surface. Carefully turn: cook tor 1-2 minutes more or until golden and cooked. Transfer to a heatproof plate. Cover with foil to keep warm.

3.Stack pancakes on serving plates. Top with extra banana and berries. Drizzle with extra honey. Serve.

Health bite: Use 5 egg whites instead of whole eggs. Try blueberries instead of raspberries.
Note

Woman's Weekly Food

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Ingredients

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