Lemon Ricotta Pancakes
without fruit toppings
|2 Cups whole wheat pastry flour|
|1 1/2 tsp baking powder|
|1/2 tsp baking soda|
|1 tsp salt|
|1/4 Cup BBF Naturally Refined Organic Coconut Oil||
Out of stock
|2/3 Cup BBF Organic Agave||
199 in stock
|1 tsp zest of orange or lemon peel (grated)|
|3/4 Cup orange juice or lemon juice|
|1 Cup fresh or frozen cranberries, chopped|
|1/2 Cup chopped nuts (walnuts or pecans)|
Preheat oven to 325°F. Grease and flour two 9 x 5 x 3-inch loaf pan.
In a large bowl, combine flour, baking powder, baking soda and salt. Blend the coconut oil, Agave, zest, juice and egg in a blender until smooth and mix into dry ingredients.
Fold in cranberries and nuts. Pour into prepared pan and bake for 50-60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes.
Makes one loaf
Makes 10 servings