1 cup gluten free all purpose flour, I use Pamela's
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon kosher salt
1/2 cup shredded, sweetened coconut
¾ cup full fat coconut milk
2 eggs separated
2 teaspoons Tahitian vanilla extract
zest of 1 navel orange and 2 tablespoons freshly squeezed juice
warm maple syrup
If your ricotta is really watery, place it in a fine mesh strainer and drain off the excess liquid about 30 minutes before cooking. If the ricotta is dry you can skip this step.
Whisk together the gluten free flour, baking powder, sugar, salt and shredded coconut in a small bowl.
Combine the ricotta, coconut milk, egg yolks, vanilla, orange zest and orange juice in a separate, larger mixing bowl.
Add the dry ingredients to the wet ingredients, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites.
Heat a griddle or non-stick skillet over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter onto the hot griddle by the ⅓ cup full at a time. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
Serve the pancakes immediately, with warm maple syrup and toasted coconut.