Lemon Ricotta Pancakes (*kind of*) 🍋🥞 for your Sunday morning. They are ~kind of~ because ricotta is swapped for coconut yogurt, making them lactaid free. They are also keto-friendly and sugar-free, allowing for generous topping with maple syrup.
Beat eggs and whisk together with vanilla extract, coconut yogurt, lemon juice, and lemon zest. In a separate bowl, whisk almond flour, coconut flour, and baking soda together. Add the dry mixture to the egg mixture. Add almond milk to help everything incorporate well. Heat a skillet and grease well with coconut oil. Cook pancakes on medium low heat, flipping once they start to brown around the edges. The batter is a little fragile and thick, aiming for pillowy pancakes. Top with maple syrup, coconut, lemon zest, etc!
