• To make the whipped ricotta, add it to a food processor and blend until smooth.
• In a large bowl, combine the flour, coconut, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
• Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 2 tablespoons of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.

strawberry syrup

• Combine the strawberries and syrup in a saucepan and heat over low heat until bubbling. Cook for 5 to 6 minutes, until the strawberries break down and the mixture is syrupy. You can mash the strawberries with a fork if needed!