Teff Pancakes with Ricotta Cream
This weeks Recipe of the Week has been contributed by Sonya Douglas, Perth’s ‘Mediterranean Dietitian’ and founder of the Dietwise Nutrition Clinics. A delicious pancake recipe using teff flour and bananas…enjoy.
Serves: 4 (makes 6 – 8 pancakes)
Preparation time: 5 minutes excluding cooking
1 cup teff flour
2 free range eggs
1 large ripe banana, sliced
1¼ cups almond milk
1 teaspoon ground cinnamon
2 tablespoons maple syrup or rice malt syrup
1 teaspoon baking powder
1 tablespoon chia seeds, LSA mix or psyllium husks
1 large banana
250g ricotta cheese
- Combine all ingredients in a food processor and blend until a smooth batter forms. Let stand for 10 minutes to thicken slightly.
- Pour mixture into a non-stick pan lightly coated with Australian extra virgin olive oil.
- Flip once bubbles appear on the edges. Repeat with remaining mixture
- Top with fresh seasonal berries, ricotta cream, a drizzle of maple syrup and your favourite roasted nut and seed combo e.g. hazelnuts, almonds, pecans, pepitas
Gluten Free | Refined Sugar Free