Lemon Ricotta Pancakes

In a large bowl, mix the dry ingredients (oat flour, baking powder, sea salt) together and set aside. Make a well in the middle of the dry ingredients and add in all the wet ingredients (eggs, ricotta cheese, nut milk, maple syrup or manuka honey, lemon juice and zest). Whisk to combine until smooth. Let the mixture sit for about 5 - 10 minutes to thicken up. Cook pancakes on a flat skillet, stack on a plate, and top with your favorite goodies (such as chopped Perfect Bar peanut butter cups, probiotic yogurt, frozen raspberries, and peanut butter syrup). Store the remaining pancakes in the fridge for up to three days or in the freezer for up to three months.