Banana and raspberry pancakes

Serves 4 prep 15min cook 30min


2 cups gluten-free self-raising flour 1 tsp ground cinnamon 1 1/4 cups reduced-fat milk 3 eggs, at room temperature 2 tbsp honey, plus extra, to drizzle 1 ripe banana, mashed 1/2 cup frozen raspberries, thawed 125 g fresh reduced-fat ricotta, crumbled 20 g light olive oil margarine, melted, to grease extra banana and berries, to serve

Steps 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. 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. 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.

On photo: WL-992641 OVAL PLATTER 14|36 CM