TEFF PANCAKES WITH RICOTTA CREAM

teff-pancakes-ricotta

This week we are teaming up with Sonya Douglas, Perth’s ‘Mediterranean Dietitian’ and founder of the Dietwise Nutrition Clinics.  Sonya is passionate about the Mediterranean diet and sees its benefits on a daily basis with her patients. She runs a busy clinic in Wembley, WA and loves to share and inspire with tasty and nutritious recipes.

It was a pleasure to work with you Sonya.

‘Journey back in time with this ancient Ethiopian grain, high in protein, fibre and resistant starch to create an alluring twist on a beloved breakfast classic. The mild, nutty flavour paired with fresh seasonal berries and ricotta cream make this breakfast delight a perfect treat for the summer holidays’ – Sonya.

Serves: 4 (makes 6 – 8 pancakes)

Preparation time: 5 minutes excluding cooking

Ingredients:

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
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s