Lemon Ricotta Pancakes

Whisk flour, baking powder, and salt together in a large bowl.

Blend ricotta, milk, maple syrup, vanilla, lemon zest and egg yolks, in a separate bowl. 

Gently add the wet mixture to the flour. (You may need to add a little more milk if batter is too thick, not too much as you still want a thicker than normal batter)

Beat egg whites to form stiff peaks using a very clean electric mixer or stick blender (any fat residue will prevent the whites from fluffing and result in dense, flat pancakes.)

Stir a large spoonful of egg white into the batter to ‘lighten’ it, then carefully fold in the remainder with a spatula. Dont be tempted to mix vigorously or you'll lose air and pancakes will be flat and heavy.

Heat a non-stick frypan over  low heat.

Spray pan and ring molds with oil. Add a 1/4 cup of batter to the molds and cook for 3–4 minutes each side or until golden, repeat with remaining batter. Note: if you don't have ring molds, use a 1/4 cup measure to pour batter straight into the pan. 

Meanwhile, in a small saucepan, heat maple syrup over low heat.  Remove from heat and stir in coconut cream. Cool before serving.

Divide pancakes between plates, top with banana and berries, drizzle over sauce and serve with yogurt.

Serving suggestion: To take these pancakes to the next level, serve with caramelised banana.