The very best LEMON RICOTTA PANCAKES, whole grain, gluten free and high protein (9 grams of protein per pancake)!

INGREDIENTS:

1 cup ricotta cheese

2 eggs

1/2 cup milk

 1 lemon, zested

3 TBP maple syrup

1 cup oat flour (or 1 cup of oats blended in a food processor till they turn into flour)

1 tsp baking powder

1/2 tsp salt

Coconut oil (or other oil) for greasing pan

DIRECTIONS:

In a medium bowl mix the wet ingredients () and use a whisk to combine together.

In a smaller bowl mix the fry ingredients ().

Pour the fry ingredients into the wet ones & fold them together with a rubber spatula until well incorporated.

Grease a pan or a cast iron skillet with coconut oil & cook pancakes (about 1/3 cup at a time) for 3 minutes on medium heat. Flip it and cook other side for 2 minutes. ENJOY with or without a drizzle of maple syrup, alone or with your favorite fruit.