BANANA HOTCAKES WITH STRAWBERRY SAUCE
TOTAL CALORIES 1546 | CALORIES PER SERVE 387
The more overripe your banana the better, as the fruit becomes even more sweet as it ripens.
2 cups self-raising flour
1 cup full-cream milk
1 large overripe banana, mashed
extra-light olive oil cooking spray
⅓ cup smooth ricotta
250 g strawberries, hulled
1 teaspoon pure vanilla extract
⅓ cup pure apple and strawberry juice
Place the flour, eggs, milk, banana and ¾ cup of water together in a bowl. Whisk until well combined. If the mixture is a little thick, add a little water to loosen it.
Heat a large non-stick frying pan over medium–low heat. Spray lightly with oil to grease. Spoon ¼ cup measures of the banana mixture into the pan. Cook, in batches, for 1–2 minutes each side until cooked, puffed and light golden. Transfer to a plate and cover loosely to keep warm.
To make the strawberry sauce, place half the strawberries and the remaining ingredients in a blender and blend until smooth.
Serve the warm hotcakes stacked, drizzled with strawberry sauce and topped with ricotta and remaining strawberries.