Instructions

1. Place the egg whites in the bowl of a stand mixer, then beat on high until they form stiff peaks, 2 to 3 minutes.

2. In a large bowl, combine the flour, baking powder, and salt.

3. In another large bowl, whisk together the almond milk, egg yolks, ricotta, honey, and vanilla. Fold in the egg whites. Add the wet ingredients to the dry ingredients and mix them together.

4. Warm the coconut oil in a skillet over medium heat. Spoon the batter, using about . cup per pancake, onto the skillet and cook for 2 to 3 minutes, until the pancakes start to bubble. Flip them over and cook for 3 minutes on the other side. Repeat to make more pancakes with the remaining batter, adding oil to the skillet as needed.

5. Top the pancakes with maple syrup, powdered sugar, berry sauce, or your favorite toppings and serve.

6. For the berry sauce: In a small bowl, mix the arrowroot powder with 1 tablespoon water and whisk to combine. In a small saucepan over medium-high heat, combine the lemon juice, berries, maple syrup, and 3 more tablespoons water. Bring the mixture to a boil, then reduce to a simmer and cook for 3 minutes, until the berries are tender. Add the dissolved arrowroot and cook for about 5 minutes, until the sauce has thickened substantially. The sauce will keep well in an airtight container in the fridge for up to 10 days.