Lemon Ricotta Pancakes

Ingredients

• 🥑Avocado Oil
• •1 cup Bob’s Red Mill Paleo Baking Flour
• •3/4 tsp Baking Soda
• 🧂1/4 tsp Salt
• •1 8 oz container Kite Hill Ricotta Alternative softened
• •1/3 cup Oat Milk or milk of choice
• 🥚2 Eggs
• •1 tbsp Beeyond The Hive Raw Wildflower Honey
• •1/2 tsp Pure Vanilla Extract
• 🍋2 Lemons zested
• •1 pint Fresh Blueberries washed and dried
• •Pure Maple Syrup for serving
• 🧈Kite Hill Plant-Based European Style or Miyokos Vegan Butter for serving

Instructions

1. 1Prep: To a small bowl, add the ricotta and set aside to soften. (Let it come to room temperature before using. This way, the mixture will be much easier to mix).
2. 2Mix: In a large bowl, stir together the flour, baking soda and salt.
3. 3Blend: To the ricotta, add the milk, eggs, honey, vanilla and lemon zest. With a hand mixer, on low speed, mix until nicely incorporated. Pour the liquid ingredients over the dry ingredients and mix until just combined.
4. 4Assemble: Preheat a griddle or skillet to medium-low heat. Add the oil to coat the surface. Scoop about 1/4 cup batter per pancake onto the preheated skillet. Add blueberries to taste.
5. 5Cook: Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the pancakes to a platter and continue with the remaining batter.
6. 6Serve: Enjoy with warm maple syrup, butter and extra blueberries.
7. 7Take a picture and tag me on social media so I can see your creation. I hope you enjoy this recipe! And, please sign up for my blog newsletter so you can stay up-to-date on my current recipes and my latest swaps, tips, and tricks for healthier eating.