Lemon Ricotta Pancakes
without fruit toppings
|1/4 Cup BBF Organic Naturally Refined Coconut Oil||
Out of stock
|1/2 Cup BBF Organic Agave||
199 in stock
|1 tsp ground cinnamon|
|2 Tbsp BBF Organic coconut sugar||
67 in stock
|1 tsp BBF Organic Bourbon Madagascar Vanilla|
|1/2 Cup BBF Organic Chia Seeds||
|3 Cups rolled oats|
|3/4 Cup slivered almonds|
|1/2 Cup raw sunflower seeds|
|1/2 Cup raw pumpkin seeds|
|2 Tbsp flax seeds|
|2 Tbsp wheat germ|
|1/4 tsp salt|
1. Line a baking sheet with parchment paper. Preheat oven to 350°F.
2. Mix the coconut oil, agave, cinnamon, coconut palm sugar and vanilla in a small bowl until smooth.
3. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl.
4. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet. Bake, stirring occasionally, until golden brown and crisp, 25-30 minutes.