Lemon Ricotta Flapjacks (Lemon Ricotta Pancakes – Dairy-Free)

Ingredients:

• 1 cup dairy-free ricotta

• 1 cup almond milk

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tbsp maple syrup

• 1 cup flour (gluten-free if needed)

• 1 tsp baking powder

• 1/4 tsp salt

• Coconut oil for cooking

Instructions:

1. In a bowl, whisk together ricotta, almond milk, lemon juice, zest, and maple syrup.

2. In another bowl, mix flour, baking powder, and salt.

3. Combine wet and dry ingredients until just mixed.

4. Heat a skillet with coconut oil over medium heat. Pour batter to form pancakes.

5. Cook until bubbles form, flip, and cook until golden.

6. Serve with berry compote or maple syrup.

Kick It Up a Notch:

• Add poppy seeds for texture and flair

• Top with candied lemon peel or toasted coconut

• Serve with a dollop of coconut yogurt and fresh mint