The Healthy Chef Ricotta Hotcakes with Eco Banana

Makes 4 pancakes

3 organic / free range eggs, beaten
1 tbsp chia seed or linseed
1 ½ cups almond meal
1 tsp baking powder
125g  (1/2 cup)  good quality deli style ricotta

2 x eco banana
1 - 2 oranges, juiced
60 ml honey, agave or pure maple syrup
natural yoghurt to serve (optional)

Combine eggs and chia seed.
Add the almond meal and baking powder.
Add ricotta and break it up into the pancake mixture.

Heat a non – stick pan over a medium heat and spoon in the pancake mix, 2 tbsp or mix per person.  Flatten the top out slightly from each pancake.  Turn down the heat and cook over a low heat so that it cooks through.  Flip over and cook the other side then keep warm until you finish off the bananas.  Heat another pan over a medium heat and add 1 tsp macadamia nut oil or grape seed oil.  Add the banana, sliced lengthways and caramelize.  Add the orange juice then honey and reduce until syrupy.  Spoon over the pancakes and serve with a dollop of natural thick yoghurt.

Gluten free – low GI – high protein – omega 3
(c) Teresa Cutter - the healthy chef