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Lemon Ricotta Pancakes with Coconut Syrup

Amy Nash, House of Nash Eats
  • 15 minutes
  • Serves 4

INGREDIENTS

1 tsp

Lemon, zest

2

Eggs, large

1 14 ounce can

Coconut milk

1 tbsp

Corn syrup, light

4 tsp

Lemon juice, freshly squeezed

1/2 tsp

Baking soda

1 tbsp

Cornstarch

2/3 cup

Flour

1/2 cup

Granulated sugar

1

Powdered sugar

1 1/2 tsp

Salt

1/4 cup

Sugar

1 1/2 tsp

Vanilla

1/2 tsp

Coconut extract

2 tbsp

Butter

1/3 cup

Whole milk

1 cup

Whole-milk ricotta cheese