1. Mix oat flour, baking powder & salt in a large bowl, set aside.
2. In a medium bowl, whisk together ricotta cheese, milk, egg yolks, maple syrup & vanilla extract.
3. Add wet ingredients to dry ingredients and whisk until combined, allow to sit for 3 minutes to thicken.
4. In a small bowl, beat egg whites with hand mixer (can also whisk by hand) to form soft peaks.
5. Carefully fold egg whites into batter. (Note: if you don’t have time/feel lazy, feel free to mix whole egg into batter without separating, it won’t be as fluffy but will still taste delicious)
6. Spray a pan or skillet with avocado/coconut oil spray (or use butter) and once hot drop about 1/3 cup of batter for each pancake. Allow to set ~2-3 minutes and flip until cooked through.

For Strawberry Syrup

1. In a small pot over medium heat, bring all ingredients to a low boil, stir and continue to boil for 4-5 minutes. Turn heat to low and allow to simmer for another 5 minutes. If desired, mash strawberries with potato masher, otherwise enjoy as is!