Gluten-Free Lemon Ricotta Cheese Pancakes

In a large bowl whisk together the milk, ricotta cheese, eggs and lemon

Then add in flours and baking powder and mix to combine

Feel free to fold in any blueberries or chocolate chips if desired

Warm a large skillet with medium-high heat

Grease skillet with butter, ghee or oil then scoop about 1/3 cup of batter onto the buttered skillet and cook on medium heat until bubbles begin to appear on surface and bottom is golden brown

Then flip and cook opposite side until golden brown

Serve warm with maple syrup and powdered sugar if desired