INGREDIENTS:
1 1/4 cups All Purpose Gluten-Free Flour
2 tbsps Coconut Sugar
2 tsps Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
3/4 cup Ricotta Cheese
2 Egg
3/4 cup Cow’s Milk, Reduced Fat
1 Lemon (juiced and zested)
1 tsp Vanilla Extract
1 tsp Coconut Oil
DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk well and make a well in the center.
In a separate bowl, combine the ricotta, eggs, milk, lemon juice, lemon zest, and vanilla. Mix until completely smooth.
Pour the wet ingredients into the dry and mix with a spatula until just combined and no flour remains. Do not over-mix.
Heat a nonstick skillet over medium-low heat and lightly grease with oil. Scoop 1/4 cup of batter at a time into the pan, and cook until bubbles start to form. Flip and cook for another one to two minutes. Repeat with the remaining batter.
Divide onto plates and enjoy!
NOTES:
Leftovers Refrigerate in an airtight container for up to three days. Reheat on the stove or in the toaster.
Serving Size One serving is two pancakes.
No Cow's Milk Use any other milk.
Additional Toppings Serve with maple syrup, berries, nut butter, shredded coconut, and/or whipped cream.
Gluten-Free Flour This recipe was tested using Bob's Red Mill 1-to-1 Gluten-Free Flour. If using another type of flour, results may vary.