Lemon Ricotta Pancakes
  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).