Delicious fluffy gluten-free lemon ricotta poppy seed pancakes perfect for a spring weekend. Made with almond and oat flour, these pancakes are easy to whip up and can be topped with your favorite toppings.
1: Whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.
2: Fold in all of the remaining ingredients.
3: Allow batter to sit while you heat a pan or griddle over medium heat with butter or coconut oil.
4: Scoop batter out into about 1/4 cup for each pancake.
5: Cook for 3-4 minutes, until browned and easy to flip.
6: Flip and cook for another 1-2 minutes, or until cooked through.
7: Serve with toppings of choice and enjoy!
