Ricotta Buckwheat Pancakes

My kids and I love pancakes and crêpes. Fluffy ricotta hotcakes, blueberry pancakes, morning tea pikelets, buckwheat crêpes with ham and gruyere and the classic lemon sugar crêpes you buy from corner stands in Paris. These ricotta buckwheat pancakes celebrate the lovely nuttiness of buckwheat flour and how well it goes with banana. My eldest son is a coeliac so this recipe makes for a nice change from using the standard (fairly flavourless) gluten-free flour mix.

Ricotta, buckwheat and banana pancakes (GF)

2 small or 1 large banana (150g flesh)

3 eggs

½ c (80g) buckwheat flour 

2tsp (8g) baking powder

2c (500g) fresh ricotta, divided in half (2 x 250g/1c)

olive oil

TO SERVE: maple syrup, nut butter, fresh banana, pumpkin seeds.

Puree the banana with 250g/1c ricotta and pour into a large mixing bowl. Crack the eggs into the bowl and whisk into the banana ricotta mix. Whisk in the baking powder and buckwheat flour. 

Heat a saucepan over low-medium heat and add a drizzle of olive oil. Drop large spoonfuls of batter into the pan. When bubbles appear around the edges of the pancakes, flip over and cook the other side until golden. 

To serve, spread the remaining fresh ricotta on plates, add a dollop of nut butter, top with pancakes, maple syrup or honey, fresh banana and crushed pumpkin seeds.