Banana, Raspberry And Ricotta Pancakes - cooking recipe

Ingredients

2 cups gluten-free self-rising flour
1 tsp ground cinnamon
1/4 cup reduced-fat milk
3 None eggs, at room temperature
2 tbsp honey + extra, to drizzle
1 None ripe banana, mashed + extra, sliced, to serve
3 oz frozen raspberries, thawed
4.5 oz fresh reduced-fat ricotta cheese, crumbled
1 1/2 tbsp margarine, melted
None None berries, to serve

Preparation

Sift together flour and cinnamon. Whisk together milk, eggs and honey. Mix with dry ingredients. Add banana and mix until just combined. Gently fold in raspberries and ricotta.
Heat a large frying pan over medium heat. Brush with melted margarine. Add 1/3 cup batter to pan and cook for 1-2 mins, or until golden underneath and bubbles appear on surface. Carefully flip and cook for another 1-2 mins, or until golden and cooked through. Set aside and cover to keep warm. Repeat with remaining batter.
Stack pancakes on serving plates. Top with sliced banana and berries. Drizzle with honey and serve.