In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.
In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.
Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.
Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.
Subscribe to Marla Meridith’s newsletter and follow along with her adventures
Are you on the list?