Prep
25 min
Makes
5
INGREDIENTS
- 1 cup ricotta cheese
- 1/2 cup milk (regular or dairy free)
- 2 eggs
- 1 tsp vanilla
- 1 lemon zested and juiced, divided
- 1 cup flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- oil spray
- 1/3 cup maple syrup
- 1/2 cup blueberries
- 1/2 cup coconut whipped cream
METHOD
1. In a bowl combine ricotta, milk, eggs, vanilla, the lemon juice and 1/2 of the zest.
2. Whisk well until completely mixed.
3. In a separate bowl whisk flour, sugar, baking powder, salt and cinnamon.
4. Add to the wet ingredients.
5. Heat a nonstick pan on medium heat and spray with oil spray. I suggest coconut, olive
or pam.
6. Cook the pancakes one at a time until the batter is done.
7. In a small saucepan, add blueberries and maple syrup and cook down for 5 minutes on medium high
heat.
8. Serve with blueberry syrup, coconut whip and remaining lemon zest.