Lemon Ricotta Pancakes

By á-27074

Ingredients

• 6 eggs, separated
• 1 1/2 cups ricotta cheese
• 1/2 cup flour
• 1/4 cup brown sugar
• zest of 2 lemons
• 1 tablespoon vanilla
• pinch of salt
• 1/4 cup coconut oil
• strawberries, sliced (optional)
• maple syrup (optional)

Preparation

Step 1

Mix egg yolks, ricotta, flour, sucanat/brown sugar, lemon zest and vanilla in a bowl. In a separate bowl, beat egg whites with salt until peaks form. Fold the egg whites into your ricotta mixture.

Heat a frying pan to medium-high. Melt enough coconut oil for your first batch of pancakes. Pour batter into pan to make pancakes about 3 inches wide. Once bubbles form, flip gently and cook for 2-3 more minutes. Repeat with remaining batter and serve. Top with strawberries and maple syrup, if desired.