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)
1 teaspoon pure vanilla extract
2 teaspoons lemon zest
2 tablespoons of lemon juice
Butter, olive oil or cooking spray for coating pan
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.