You start off by mixing flour, baking powder, salt and sugar in a medium bowl. In a large bowl, combine milk, egg, coconut oil, vanilla extract, lemon juice and zest and ricotta cheese. Sift the dry ingredients into the wet ingredients and mix until just combined – be careful not to over mix or you’ll get tough pancakes instead of fluffy ones!
Heat a little coconut oil over medium-low heat in a non-stick skillet, and then pour half cup of the batter in the middle of the skillet. Allow the batter to cook for around 1 to 2 minutes, or until the bottom is a gorgeous golden yellow, then flip the pancake over and let it cook for a while more until the other side is also golden. Repeat until all the batter has been used up. Now all that’s left to do is to drizzle these lemon ricotta pancakes with honey or maple syrup and dig in!