Lemon Ricotta Pancakes
without fruit toppings
|3/4 Cup almond flour|
|1/4 Cup BBF Organic Coconut Flour||
50 in stock
|1/2 tsp baking soda|
|1/4 tsp salt|
|3 large eggs|
|1/3 Cup BBF Organic Agave||
199 in stock
|2 Tbsp BBF Naturally Refined Organic Coconut Oil, melted||
27 in stock
|2 tsp BBF Organic Bourbon Madagascar Vanilla|
|1 Tbsp orange zest|
|1/4 Cup fresh orange juice|
|1 Cup fresh cranberries, roughly chopped|
Preheat oven to 350°F. Insert muffin liners in a baking pan.
In a large bowl mix the almond flour, coconut flour, salt and baking soda together. Add the eggs, agave, coconut oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
Add the cranberries and gently stir until the berries are distributed evenly throughout. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Fill each liner about ¾ full and bake until the top begins to brown and an inserted toothpick comes out clean, about 10 minutes.
Cool and enjoy. Store covered for a few days at room temperature, in the refrigerator for a few weeks or seal and freeze for a few months.
Makes 8 muffins