Banana Pancakes with Ricotta and Chocolate Sauce (gluten free)
Healthy and gluten free banana pancakes made with buckwheat flour, ricotta cheese and yoghurt. Delicious on their own or smothered in chocolate sauce and scattered with almonds.
Either place all the ingredients into a blender (I used my Froothie Optimum 9200A), or mash the banana well and whisk the wet ingredients into the dry ingredients.
Leave to rest and get on with making the chocolate sauce.
Place a lightly greased large non-stick pan over a medium heat and pour or drop large spoonfuls of batter into the pan.
Cook for about 3 minutes and when bubbles start to appear on the tops, flip over and cook for a further 2-3 minutes.
Remove from the pan and either eat immediately or keep warm in the oven until all are ready.
Repeat the process until all the batter has been used.
Chocolate Sauce
Place the cream, chocolate and maple syrup into a small pan and warm over a gently heat until the chocolate has melted.
Stir gently until the sauce is glossy and smooth.
Pour over the pancakes and scatter some almonds over the top.
Notes
Cold pancakes can be kept for a couple of days and reheated in a toaster. They freeze remarkably well too.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.