These Whole-Wheat Lemon Chia Ricotta Pancakes stuffed with lemon, chia seeds and ricotta are the perfect healthyish brunch or breakfast in bed!
In a large bowl add your Bob's Red Mill Organic Whole-Wheat Flour, chia seeds, baking powder, baking soda, and lemon zest. Mix until combined.
Add in non dairy milk, lemon juice, vanilla extract, egg, and coconut oil. Stir or whisk until well combined.
Gently fold in your ricotta.
Heat a skillet over medium heat. Coat with oil (I used coconut oil). Use 1/4 cup measurement to scoop batter onto your skillet. Smooth into a circle with the back of the measuring cup. Let cook for 2-3 minutes on each side, or until nice and golden brown.
Top with raspberries, ricotta and maple syrup.