Blackberry & Ricotta Pancakes

Method

1. Combine your dry ingredients together in a bowl (flour, baking powder, salt). Mix together until well combined.
2. In a separate bowl for your wet ingredients, combine eggs, milk, sweetener of choice and coconut oil. Whisk until well combined.
3. Pour your wet mixture into your dry mixture, and fold together. Add your lemon zest, and fold in blackberries, being careful to not squish them (unless you prefer pink pancakes!)
4. In a pan over medium heat with 2 tbsp of coconut oil or butter, begin to ladle scoops of your pancake mixture into the pan. When they bubble, flip them over and continue to let them brown.
5. Serve with additional blackberries, lemon zest, maple syrup and ricotta or Greek yoghurt if desired.