Quick and easy, these flourless pancakes are loaded with crunchy chewy almond, coconut and sweet banana.  These are my standard go to on days when the sweet tooth is strong plus with just over a month if winter to go these will help cheer you up.  They are quick and easy to make and the addition of ricotta to the batter increases the protein content and adds to the pancakes creamy flavour.

Tropical Flourless Pancakes
Serves 2

–  2 ripe banana’s
–  4 eggs
–  1 tsp vanilla
–  100 gms fresh ricotta cheese
–  40 gms ground almonds
–  40gms fine coconut

Place the banana, egg and vanilla into a blender and blend until smooth (If the clean up is too much hassle just mash the bananas with a fork and add the beaten egg).  Pour the batter into a bowl and now add the almond and coconut.  Stir them in remaining ingredients, heat a heavy based pan and add a little butter to the pan and allow to melt.  Add the pancake mixture in large spoonfuls allow to puff up, and for bubbles to begin to appear.  Then flip them and allow them to finish cooking.  They are very delicate, so allow them time, I also found it is easier to make smaller panacakes than larger ones.  Serve the pancakes warm, topped with more greek yoghurt, fresh strawberries and some passion fruit or drizzle of good honey.