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Lemon-Raspberry Ricotta Pancakes
Ingredients
  • 1-½ cups cake or all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 1 cup part-skim ricotta cheese
  • 3 large eggs, separated
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 1 cup fresh or frozen raspberries
  • Whipped cream, maple syrup and additional raspberries
Steps
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