Lemon Blueberry-ricotta Pancakes (pl) (vg) Recipe
Make Lemon Blueberry-ricotta Pancakes (pl) (vg) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BREAKFAST
Method
BREAKFAST
- 1
1. Dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- 2
2. Wet ingredients
In a separate bowl, whisk plant-based milk with lemon juice, lemon zest, vanilla extract, and oil until the mixture is smooth.
- 3
3. Combine
Pour the wet mixture into the dry ingredients and whisk until just combined and a few small lumps remain.
- 4
4. Fold in ricotta and blueberries
Gently fold in the vegan ricotta until the batter is creamy with pockets throughout, then fold in the blueberries.
- 5
5. Heat skillet
Lightly grease a non-stick skillet or griddle and heat over medium heat until a drop of water sizzles.
- 6
6. Cook pancakes
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
- 7
7. Serve
Serve warm with extra blueberries and a drizzle of maple syrup if desired. Makes about 8 pancakes.
