Ingredients
1-1/2 cups cake or all-purpose flour1/4 cup sugar2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground cinnamon1 cup unsweetened almond milk1 cup part-skim ricotta cheese3 large eggs, separated2 teaspoons grated lemon zest3 tablespoons lemon juice1 teaspoon almond extract1 cup fresh or frozen raspberriesWhipped cream, maple syrup and additional raspberries
Preparation
In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
