Sift the flour into a large bowl. Combine the bananas, buttermilk, ricotta, eggs and maple syrup in a blender. Blend until smooth. Pour into the flour and stir gently to combine.
Heat a large, non-stick frying pan over a medium heat. Brush the base with butter or ghee. Spoon a heaped 1/4 cup of the batter into the pan. Use the back or a spoon to spread the pancake to 10cm in diameter. Repeat to make a second pancake.
Cook for 3 minutes, or until a few bubbles appear on the surface. Turn pancakes over and cook for a further 3 minutes, or until centre feels firm. Remove to a tray. Keep warm in a low oven while cooking the remaining pancakes.
Serve topped with whipped ricotta & Maple Little Gem® bananas; Nutella, Perfection raspberries & sliced Little Gem banana; sliced Little Gem banana and cinnamon sugar; whipped ricotta, sliced Little Gem® banana & Perfection Berries.
For the Maple Little Gem® Bananas; Melt half the butter in a medium non stick frying pan over medium high. Add the maple and bring to a simmer. Add the bananas, cut side down, cook 1-2 minutes until golden. Turn over to coat in the maple mixture. Slide the bananas and maple butter mixture onto a plate. Repeat with remaining butter, maple and bananas.