Dairy-Free Lemon Ricotta Pancakes (with Coconut Cream)

Name: Dairy-Free Lemon Ricotta Pancakes (with Coconut Cream)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups All-Purpose Flour; 2 teaspoons Baking Powder; 2 tablespoons Sugar; 1/4 teaspoon Salt; 2 large Eggs; 1 1/4 cups Dairy-Free Milk; 2 tablespoons Melted Coconut Oil; 1 tablespoon Lemon Zest; 1 can Canned Coconut Cream; 2 tablespoons Powdered Sugar

Fluffy dairy-free pancakes infused with lemon zest and served with a luscious coconut cream topping.

30m4 servings

Contains eggContains wheatDAIRY-free

380 cal|8g protein|55g carbs|15g fat|2g fiber

Ingredients

1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
2 tablespoons Sugar
1/4 teaspoon Salt
2 large Eggs
1 1/4 cups Dairy-Free Milk
2 tablespoons Melted Coconut Oil
1 tablespoon Lemon Zest
1 can Canned Coconut Cream
2 tablespoons Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together flour, baking powder, sugar, and salt.
2In a separate bowl, whisk together eggs, dairy-free milk, melted coconut oil, and lemon zest.
3Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
4Heat a lightly oiled griddle or frying pan over medium heat.
5Pour 1/4 cup of batter onto the hot griddle for each pancake.
6Cook for 2-3 minutes per side, or until golden brown and cooked through.
7While pancakes are cooking, whip coconut cream with powdered sugar until light and fluffy.
8Serve pancakes topped with coconut cream.

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