Name: Raspberry Lemon Ricotta Pancakes with Lavender Honey
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ¾ C. Pamela’s Baking Mix; 1 ½ C. Almond Milk; 1 Egg; ¼ t. Salt; 2 drops Lemon Essential Oil; Zest of 1 Lemon; ½ T. Coconut Oil (melted); ½ t. Vanilla; 6 oz. Container of Fresh Raspberries; 1 T. Coconut Palm Sugar; ¾ C. Ricotta Cheese; 1 C. Honey; 1 Drop of Lavender Essential Oil

Description

Brighten up your morning with this delicious stack of raspberry lemon ricotta pancakes with lavender honey.

Ingredients

1 ¾ C. Pamela’s Baking Mix
1 ½ C. Almond Milk
1 Egg
¼ t. Salt
2 drops Lemon Essential Oil (optional)
Zest of 1 Lemon
½ T. Coconut Oil (melted)
½ t. Vanilla
6 oz. Container of Fresh Raspberries
1 T. Coconut Palm Sugar
¾ C. Ricotta Cheese

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Instructions

Combine baking mix, salt, coconut palm sugar and lemon zest in a bowl and set aside.
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