Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes
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Ingredients
Servings:
Instructions
  1. Combine the flours, xanthan gum, baking powder, and salt in a bowl and stir together.
  2. In a separate bowl, whisk together the remaining ingredients, except the eggs whites.
  3. Add the wet mix to the dry mix and gently fold them together.
  4. Beat the egg whites until stiff peaks form and fold them into the batter.
  5. Heat a griddle and warm the olive oil. Use a 1/3 cup measure to drop the batter into the pan. When small bubbles appear on the surface of the pancakes, flip over and cook until golden. Drizzle leftover cranberry syrup over pancakes (from poached pears recipe).
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Coconut Cashew Cookies (Gluten Free & Egg Free)

Coconut Cashew Cookies (Gluten Free & Egg Free)
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Coconut Cashew Cookies (Gluten Free & Egg Free)
Print Recipe
Ingredients
Add to bowl & mix with electric mixer:
Add & mix again:
Servings:
Instructions
  1. Add first 6 ingredients to bowl and mix with electric mixer.
  2. Add last 5 ingredients and mix again.
  3. Roll into little balls and flatten between your hands.
  4. Bake on cookie tray (greased with coconut oil) at 350 degrees for about 12 minutes. Makes 15-20 cookies.
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