GF BLUEBERRY-VANILLA RICOTTA PANCAKES

Ingredients:
16 oz ricotta cheese
2 tbsp coconut sugar 
1 tsp vanilla extract 
1/3 c brown rice flour
2 tbsp cassava flour
2 eggs 

*I like making it with farmers cheese too if ricotta cheese isn’t available
**you can sub cassava flour for all rice flour

Directions:
1. Whisk eggs, add coconut sugar and whisk until sugar is dissolved.

2. Add ricotta and the remaining ingredients.

3. Mix until well combined.

4. Heat a skillet over medium heat and add vanilla ghee or coconut oil.

5. Using a tablespoon, drop the batter onto the pan.

6. Cook over medium-low heat for about 3 minutes on each side uncovered.

7. Then, cover with the lid and let it cook  for another 1-2 minutes. 

Paired with a dollop of blueberry yogurt and peanut butter on the side.