Ingredients:

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1 cup whole wheat flour

1 tablespoon chia seeds

1 teaspoon baking powder

1/4 teaspoon baking soda

1 lemon, zested

1 cup non dairy milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 egg

1 tablespoon coconut oil, melted

1/2 cup whole-milk ricotta

 

Method:

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In a large bowl add whole wheat flour, chia seeds, baking powder, baking soda, and lemon zest. Mix until combined. 

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Add in non dairy milk, lemon juice, vanilla extract, egg, and coconut oil. Stir or whisk until well combined. 

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Gently fold in ricotta. 

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Heat a skillet over medium heat. Coat with oil (I used coconut oil). Use 1/4 cup measurement to scoop batter onto your skillet. Smooth into a circle with the back of the measuring cup. Let cook for 2-3 minutes on each side, or until nice and golden brown.