Ingredients
1 cup self-raising flour
1 tablespoon caster sugar
1 cup buttermilk
1/3 cup low-fat ricotta cheese
1 egg
1 banana, peeled, chopped, plus extra, sliced, to serve
Honey or maple syrup, to serve
Cheat's berry ice-cream
2 frozen bananas, sliced
1 cup frozen mixed berries
200g plain low-fat yoghurt, frozen
Method
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Sift flour into a bowl. Stir in sugar. In a jug, whisk buttermilk, ricotta and egg together.
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Make a well in the centre of dry ingredients. Gradually whisk in buttermilk mixture until smooth. Fold in banana. Set aside 15 minutes.
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Head a large, non-stick frying pan on medium. Spray with oil (keep away from any gas flame).
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Working in 2 batches, pour ¼-cupfuls batter into pan. Cook 2-3 minutes, until bubbles appear on surface and break. Turn and cook 1-2 minutes, until cooked through and golden.
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Cheat's berry ice-cream
In a blender, combine banana, berries and yoghurt. Blend until smooth. Serve straight away or transfer to a loaf pan, cover and freeze for later use.
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Serve pancakes with extra sliced banana, a drizzle of honey or maple syrup and berry ice-cream.