High Protein Lemon Ricotta Pancakes

Heat a large skillet on medium heat and spray with oil or butter.

Blend 1 cup (240g) ricotta cheese, 4 large eggs, 1 tsp (5 ml) vanilla extract, 1 tbsp (15 ml) maple syrup, 1.25 cups (157 g) all purpose flour, 2 tsp (8 g) baking powder, 1/2 tsp (2 g) baking soda, 1 tbsp (14 g) coconut oil, 2 tbsp (30 ml) low fat milk, and zest and juice from 2 lemons in a blender until a smooth batter forms (about one minute).

Cook pancakes on skillet by adding batter in approximately 4" diameter circles. Flip once when bubbles form on top of the batter.

Serve with your toppings of choice and enjoy! I like my pancakes with Greek yogurt, maple syrup, and lemon zest.