Ingredients
Serves 4-6
120g fresh ricotta
2 ripe bananas, roughly chopped
1 tablespoon brown sugar
¼ cup self-raising flour
A pinch of ground cinnamon
A pinch of ground nutmeg
1 free-range egg
50g butter
Honey and icing sugar, to serve
Method
Pop the ricotta into a large bowl and use a fork to mash it well. Add the bananas, sugar, flour, cinnamon, nutmeg and egg and mash together so all the ingredients are well combined.
Heat a large non-stick frying pan over high heat, then add the butter. When the butter really starts to sizzle, reduce heat to medium and add a ladleful of mixture.
Cook for 2-3 minutes or until the base is golden brown and holes appear in the surface, then carefully flip over and cook until golden brown on the other side. Repeat with the remaining mixture.
Serve immediately, drizzled with honey and dusted with icing sugar. I like to have some fresh fruit like strawberries with these.
Variations for wellbeing
Dairy intolerance - use sheep’s milk ricotta instead of regular ricotta
Gluten intolerance - use 2 tablespoons each of maize cornflour and fine rice flour instead of self-raising flour
IBS - use 2 tablespoons each of maize cornflour and fine rice flour instead of self-raising flour; omit honey
Lactose intolerance - not suitable