Lemon-Ricotta Pancakes

1. In a mixing bowl, whisk the eggs. Add the monk fruit powder and whisk until dissolved.
2. Stir in the ricotta cheese, lemon juice, lemon zest, vanilla extract. Mix well. Add in flours. Start with 1/2 cup of rice flour and gradually add more (up to 1 cup). The batter should reaches a consistency where you can form cakes by hand. The texture should be soft, not overly dense. (Note: Ricotta’s moisture level can vary, so adjust as needed.)
3. Mix until all ingredients are well combined.
4. Heat a skillet over medium heat and add a little coconut oil.
5. Form small rounds of batter with your hands and carefully place them on the skillet. Cook on medium heat for about 3 minutes, on each side uncovered. Then, turn down the heat to medium-low, cover the skillet with a lid and let them finish cooking for an additional 1-2 minutes.