2 ripe bananas, roughly chopped
1 1/2 cups (375mL) milk
3/4 cup (100g) brown rice flour
3/4 cup (100g) buckwheat flour
1/4 cup (30g) LSA mix
2 tsp baking powder
Vegetable oil, for greasing
1 cup (250g) ricotta
1 cup (130g) strawberries, hulled and sliced
1 cup (150g) blueberries
Honey, to serve
Place the bananas and milk in a blender and blend until smooth. Add the flours, LSA mix and baking powder, and blend until the batter is smooth.
Lightly grease a non-stick frying pan and heat over medium heat. Spoon in 3 tablespoons of the mixture to form rounds. Cook for 2 minutes on each side or until golden. Set aside on a plate and keep warm while you cook the remaining pancakes.
To serve, spread the ricotta over each pancake and top with the berries, stacking into four layers. Spoon the passionfruit pulp over the top and drizzle with honey.
Credits: Eamon's Kitchen, Penguin Publishing