Lemon Ricotta Pancakes


Serves: 4

Cook Time: 20 Minutes

What you get:

  • 1 1/2 cups (214g) All-Purpose Flour
  • 1 cup Organic Milk (Low-Fat or Whole)
  • 180g Organic Ricotta (Low-Fat or Whole)
  • 3 Free Range Eggs
  • Vanilla Extract
  • 4 Lemons

What you need:

  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Butter

Allergens: Eggs, Dairy, Gluten, Milk

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These light and tangy pancakes are a perfect morning treat. The ricotta adds a good amount of fat and protein which helps to counterbalance the sugar in the recipe, giving you stable energy. Add fresh cherry or blueberry compote for the ultimate flavor boost.


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