Lemon Ricotta Pancakes
Yield: 8 awesome pancakes like you never had!
Ingredients:
- 4 each eggs, separated, whip the whites
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup ricotta cheese
- 2 tablespoon lemon zest
- 6 ozs almond milk
- 6 ozs light agave syrup
- 1 teaspoon salt
Method:
- in a bowl add all the dry ingredients
- in another bowl add the yolks and agave and milk and lemon zest
- whisk the two bowls of ingredients together
- fold in the whipped egg whites and the ricotta cheese
- in a non stick pan add coconut oil and heat
- add a ladle full of batter in the pan and let cook on one side for about 40 seconds on one side
- flip and let cook for up to another minute
- stack on a plate with soft butter and repeat till all the batter is gone
- serve with agave syrup and a cappuccino!
Mangia!!