Vegan Lemon-Ricotta Pancakes with Caramelized Blueberries



These vegan pancakes with lemon ricotta are light, sour, and full of flavor. With caramelized blueberries on top, they're a delicious choice for breakfast or brunch.

Ingredients:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup unsweetened almond milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup vegan ricotta cheese
  • 1 tbsp lemon zest
  • 2 cups fresh blueberries
  • 2 tbsp maple syrup
  • 1 tbsp vegan butter

Instructions:

Put flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk

Put almond milk, lemon juice, and vanilla extract in a different bowl and mix them together

Let it sit for a while so the milk can separate

Mix the almond milk with the dry ingredients, then stir them together just until they are mixed

Add the vegan ricotta cheese and lemon zest slowly

Put a nonstick skillet on medium heat and use cooking spray or vegan butter to lightly coat it

For each pancake, put 1/4 cup of batter on the pan

Once the top starts to bubble, flip it over and cook until it's golden brown

Set a small saucepan over medium heat while the pancakes are cooking

Add the blueberries and maple syrup

Stir the mixture every so often for about 5 minutes, or until the blueberries are soft and syrupy

Put blueberries that have been caramelized on top of the pancakes

Have fun!


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