Fluffy Ricotta Pancakes with Whipped Cinnamon Butter

First, whisk together 1/2 cup of flour, 1 tbsp + 1 tsp of coconut sugar (or regular), 1 tsp of baking soda, and 1/4 tsp of salt. In a separate bowl, whisk together 1 egg, 1/4 cup of ricotta, 1/2 cup of milk, and 1 tsp of vanilla extract. Slowly pour and mix the wet ingredients into the dry ingredients. Fold in 1/4 cup of chocolate chunks. Heat a pan to low-medium heat with a tbsp of butter. Drop 1/4 cup of pancake batter at a time into the pan. Flip after 3 minutes and cook the other side for 2 minutes. Make the whipped cinnamon butter by adding 3 tbsp of room temp butter and 2 tsp of cinnamon to a bowl and whisking to combine. Whisk for a minute to get a fluffy texture! Serve the pancakes topped with cinnamon butter and maple syrup.