Pancakes with ricotta and orange syrup

Ingredients:

Pancakes

• 1 cup white whole grain flour
• 0.5 tbsp baking powder
• 0.5 tsp salt
• 1 cup ricotta
• 0.5 cup almond milk
• 0.5 tsp vanilla
• 1 teaspoon blood orange zest + 2 tablespoons blood orange juice
• 1 egg
• 2 tablespoons butter

Blood orange syrup

• 1/3 tbsp. maple syrup
• 1/4 teaspoon blood orange zest
• Blood orange slices for serving

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, and salt. In a smaller bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice, and egg until smooth. Add the liquid mixture to the flour mixture and whisk until no traces of flour remain (do not overmix). If you prefer thinner pancakes, add more almond milk.
2. In a large nonstick skillet, melt the butter over medium heat. Spoon 1/4 cup of batter onto each pancake, spreading the batter into a circle with the back of a spoon.
3. Cook until the surface begins to bubble, about 3 minutes. Flip the pancakes with a spatula and cook until the other side is lightly browned, another 3 minutes. Serve the pancakes warm, drizzled with blood orange syrup if desired.
   
   Blood orange syrup:
   
   Combine maple syrup and blood orange zest and microwave for about 15 seconds. Drizzle over pancakes and serve with blood orange wedges.