Fluffy Lemon Ricotta Pancakes
Ingredients
- 1 cup smooth ricotta or coconut yogurt
- 1 cup milk (use plant milk, if vegan)
- 2 eggs or flax-seed eggs
- 1/4 cup avocado oil
- 1 teaspoon vanilla bean paste
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Preparation
In a mixing bowl combine ricotta or yogurt, milk, eggs or flax-seed eggs, avocado oil, vanilla, lemon zest and lemon juice.
Sift in flour with baking powder, mix until combined and no lumps remain.
Add in baking soda and mix until just combined.
Let the batter sit for 5 minutes.
Drop about 2 tablespoons of the batter onto the pan over medium heat.
When bubbles pop, flip the pancake over.
Cook for another couple of minutes.
Repeat with the remaining batter.
Serve pancakes warm with fresh blueberries and maple syrup.
