Ingredients
- 4 large eggs
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1/4 cup almond milk (or your preferred milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 tablespoon coconut oil or butter (for cooking)
Instructions
- Prep the batter: In a large mixing bowl, whisk together the eggs, ricotta cheese, almond milk, vanilla extract, and honey (if using). Mix until smooth and fully combined.
- Add dry ingredients: Stir in the baking powder and salt, mixing until the batter is well blended. If you prefer a slightly sweeter pancake, you can adjust the sweetness by adding more honey or maple syrup.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and add the coconut oil or butter, letting it melt and coat the surface evenly.
- Cook the pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes on one side until bubbles start to form on top and the edges look set. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
- Serve and enjoy: Stack the pancakes on a plate and serve with your favorite toppings, such as fresh berries, maple syrup, or whipped cream. Enjoy the fluffy, flourless goodness!
Let me know if you’d like to adjust any ingredients or need further details!