vegetarian | gluten free | soy free

20 minutes or less | batch prep

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp baking powder

1 tsp baking soda

½ tsp sea or Himalayan salt

6 eggs, beaten

16 ounces full fat, or part skim ricotta cheese

1 Tbsp PURE maple syrup

2 Tbsp coconut oil, melted

Zest of 1 lemon

2 pints blueberries + additional maple syrup for drizzling, for serving

Preheat skillet or griddle to medium-high heat.

Combine dry ingredients in a blender or food processor. Pulse to create flour. Transfer to a large bowl.

Add wet ingredients, stir well. Using a ¼ cup size measure, scoop batter onto hot skillet/griddle. Cook until bubbles appear on the top of each cake. Flip, and cook for an additional 3-4 minutes.

Drizzle berries & prepared pancakes with a maple syrup and ENJOY

Makes 12 cakes,

Serves 4

These freeze well, and are also great to have on hand from the fridge for grab and go during the week!