Lemony Ricotta Pancakes

Ingredients:

1 cup all purpose flour

1/2 cup Quinoa Flour (or you can substitute whole wheat or other flour of your choice)

4 tablespoons coconut sugar (or sugar of your choice)

1 and 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup ricotta cheese

1 cup milk (or milk alternative)

2 eggs

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

2 tablespoons of lemon juice

Butter, olive oil or cooking spray for coating pan

Directions:

In a large mixing bowl whisk the eggs with sugar until lightly dissolved.  Stir in remaining wet ingredients:  ricotta, milk, vanilla, and lemon juice.

In a separate bowl combine the dry ingredients:  flours, salt, and baking powder.  Fold in the lemon zest.

Add the wet ingredients to the dry ingredients, mix until just combine – do not over mix the batter.

Heat a large skillet or griddle over medium heat and use butter, olive oil or cooking spray to lightly coat your pan.  Cook in batches.