Gluten Free Lemon Ricotta Pancakes - cooking recipe

Ingredients

1 1/3 cups gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons organic sugar
2 eggs, separated
1 cup milk
1 lemon, juice and zest of
3 tablespoons melted coconut oil, divided
1 teaspoon vanilla
1 cup ricotta cheese

Preparation

Whisk together flour, baking powder, baking soda, salt and sugar.
Beat egg whites until stiff. Set aside.
Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
Mix in ricotta cheese.
Add in flour mixture.
Gently fold in egg whites.
Melt coconut oil in heated pan on medium low.
Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.