Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 3 eggs, lightly beaten
• 1 tsp. sugar
• 1/4 cup ricotta cheese
• 1/2 to 2/3 cup unsweetened coconut milk
• 1 tsp. vanilla extract
• 1 cup baking mix such as Bisquick
• 1/4 cup shredded unsweetened coconut
• vegetable or coconut oil, optional
• 1 banana, peeled and thinly sliced
• butter and maple syrup for serving

Directions

1. In a large mixing bowl, whisk together the eggs, sugar, ricotta cheese, coconut milk ad vanilla, whisking until smooth. Stir in the baking mix and shredded coconut.

2. Heat a large nonstick skillet or griddle over mediu8m heat. If necessary, coat griddle with a thin film of oil. If your griddle is well seasoned, this will not be needed.

3. Spoon batter by the 1/4 cup onto hot griddle or skillet and cook until edges look dry and tops are dotted with holes.

4. Arrange 3 slices of banana on each pancake, then carefully flip and cook until second side is golden brown. Repeat with remaining batter and bananas. Serve hot with butter and maple syrup.

5. makes 8 (4-inch) pancakes

6. Note: to make this gluten-free, substitute 1 cup brown rice flour, 1/2 tsp. baking powder and 1/2 tsp. salt for the Bisquick.

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