Name: Gluten Free Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3/4 cup milk of choice; 1/2 cup whole milk ricotta; 2 large eggs; Zest of 1 large lemon; Juice of 1 large lemon; 1 tsp vanilla extract; 1/4 cup coconut sugar; 1 + 1/2 cups almond flour; 1/2 cup oat flour; 1 + 1/2 tsp baking powder; 1/4 tsp sea salt; 1/2 tbsp poppyseeds

Description

Light and fluffy healthier gluten free lemon ricotta poppyseed pancakes!

Ingredients

Scale

3/4 cup milk of choice
1/2 cup whole milk ricotta
2 large eggs
Zest of 1 large lemon
Juice of 1 large lemon
1 tsp vanilla extract
1/4 cup coconut sugar
1 + 1/2 cups almond flour
1/2 cup oat flour
1 + 1/2 tsp baking powder
1/4 tsp sea salt
1/2 tbsp poppyseeds

Instructions

Whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.
Fold in all of the remaining ingredients.
Allow batter to sit while you heat a pan or griddle over medium heat with butter or coconut oil.
Scoop batter out into about 1/4 cup for each pancake. Cook for 3-4 minutes, until browned and easy to flip. Flip and cook for another 1-2 minutes, or until cooked through. Serve with toppings of choice and enjoy!