Teff Pancakes with Ricotta Cream

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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

Ingredients:

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

Ricotta Cream

1 large banana

250g ricotta cheese

Method:

1. Combine all ingredients in a food processor and blend until a smooth batter forms. Let stand for 10 minutes to thicken slightly.
2. Pour mixture into a non-stick pan lightly coated with Australian extra virgin olive oil.
3. Flip once bubbles appear on the edges. Repeat with remaining mixture
4. 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

To see more from Sonya visit her Website or on Instagram