Lemon Ricotta Pancakes

Vegetarian

Calories: 74 Proteins: 5 Carbs: 9 Fats:2 Serves:12 Note:without fruit toppings

Ingredients

2 eggs

1 cup low fat ricotta cheese

1 lemon, juiced

2 Tbsp BBF Organic Agave

zest from 1 lemon

2/3 cup unsweetened almond milk

1/2 cup whole wheat flour

1 Tbsp baking powder

1/4 tsp salt

1/3 cup BBF Superfood Organic Plant Protein

coconut oil, for griddle

fresh berries, for garnish

Directions

1. In a large mixing bowl, whisk eggs until smooth. Continue whisking and add ricotta, lemon juice, agave, lemon zest and almond milk.
2. Mix in flour, baking powder, salt and plant protein. Whisk until well blended. If too thick, add more almond milk.
3. Heat a lightly oiled griddle on medium. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake.
4. When bubbles form on top, gently flip pancakes and cook for several more minutes, until bottom is slightly golden.