Lemon Ricotta Pancakes
without fruit toppings
Nutrition without rolled oats
|1 can (15 oz) pumpkin puree|
|2 Cups BBF* Naturally Refined Organic Coconut Oil (melted)||
Out of stock
|1 1/2 Cups BBF* Organic Agave||
199 in stock
|1 tsp BBF* Organic Bourbon Madagascar Vanilla|
|3 1/2 Cups flour|
|2 tsp baking powder|
|2 tsp baking soda|
|1 1/2 tsp sea salt|
|1 tsp cinnamon|
|1 tsp ground nutmeg|
|1/4 tsp ground cloves|
|2 Cups chocolate chips|
|1-2 Cups rolled oats (optional)|
1. Preheat oven to 325°F. Mix pumpkin, eggs, BBF* Naturally Refined Organic Coconut Oil, BBF* Organic Agave and BBF* Organic Bourbon Madagascar Vanilla with electric beater until smooth.
2. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to pumpkin mixture. Mix well.
3. Fold in chocolate chips and oats (optional). Scoop about 6 cookies per cookie sheet, leaving 2-3 inches between cookies.
4. Bake for 18 minutes or until toothpick inserted comes out clean.
Tips and Notes:
Makes 24 large cookies
For a crunchier cookie, add rolled oats. Extra delicious with spelt, barley and brown rice flour blend