Corn Black Bean & Cabbage Salad
without fruit toppings
|1 cup low fat ricotta cheese|
|1 lemon, juiced|
|2 Tbsp BBF Organic Agave||
195 in stock
|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||
528 in stock
|coconut oil, for griddle|
|fresh berries, for garnish|
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.