INGREDIENTS
2 cups
hazel nut milk
3
tea bags
3/4 cup
skim milk ricotta cheese
2 larges
eggs
2 tbsp
salted butter
1 tbsp
maple syrup
1 tbsp
vanilla extract
1 tbsp
lemon zest
2 cups
white whole wheat flour
1 tbsp
baking powder
1 tsp
kosher salt
1 serving
berries
4 tbsp
salted butter
2 tbsp
maple syrup