Lemon Ricotta Pancakes
without fruit toppings
|3 eggs, well beaten|
|1 1/3 Cups BBF Organic Agave||
199 in stock
|2 Cups zucchini, grated and peeled|
|3 tsp BBF Organic Bourbon Madagascar Vanilla|
|1/2 Cup BBF Naturally Refined Organic Coconut OIl||
Out of stock
|3 Cups whole wheat pastry flour|
|1/4 tsp baking powder|
|1 tsp baking soda|
|3 tsp cinnamon|
|1 tsp salt|
|1/2 Cup chopped walnuts (optional|
Preheat oven to 325°F. Grease and flour two 9 x 5 x 3 inch loaf pan.
Combine eggs, Agave, zucchini, vanilla and coconut oil and mix well. Sift flour, baking powder, baking soda, salt and cinnamon together. Add dry ingredients to wet ingredients and mix well. Stir in chopped nuts (optional).
Pour batter into prepared pans. Bake for 45-55 minutes or until toothpick inserted comes out clean.
Makes two loaves
Makes 20 servings