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Lemon Ricotta Pancakes
Ingredients:
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1 cup oat flour
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1/2 cup of almond flour
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2 teaspoons baking powder
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Pinch of salt
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2 eggs
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1 cup almond milk
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lemon zest
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1/2 cup ricotta cheese
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1 teaspoon vanilla extract
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2 tablespoons of favorite sweetener - I choose agave
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2 tablespoons coconut oil
Instructions:
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Mix dry ingredients together first.
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Mix wet ingredients then combine all together
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Sprat skillet with cooking oil then set on low- medium heat.
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Take 1/2 cup of batter and pour onto skillet. After a minute or two flip over.
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Once all batter is used, let pancakes cool then top with berries of your choice and lemon zest.
Nutritional Info:
Per servings: 6
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Calories: 360
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Protein: 18
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Carbs: 40
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Fat: 16
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