Vegan Blueberry Lemon Ricotta Pancakes Recipe
These fluffy vegan blueberry lemon ricotta pancakes offer a delicious twist with a hint of lemon zest and creamy vegan ricotta, making a delightful breakfast or brunch option. Perfectly sweetened and bursting with juicy blueberries, these pancakes are a hit with everyone!
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- ⅓ cup Sugar
Wet Ingredients
- 2 cups Oat or soy milk
- 1 Lemon juice Juice from one lemon
- 2 tbsp Flax meal
- 3 tbsp Vegan ricotta
- 1 tsp Vanilla extract
- 1 Lemon zest Zest from one lemon
- ¼ cup Vegan butter Melted
- ¾ cup Organic blueberries
For Cooking
- Vegan butter or coconut oil For cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine oat or soy milk, lemon juice, flax meal, vegan ricotta, vanilla extract, lemon zest, and melted vegan butter. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients and stir gently until combined. Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat and add a little vegan butter or coconut oil.
- Pour about 1/4 cup of batter onto the pan and sprinkle a few blueberries on top. Cover and cook for a few minutes until bubbles form on the surface and the edges start to set.
- Carefully flip the pancake and cook the other side until golden brown. Repeat with the remaining batter.
- Serve warm with maple syrup and fresh blueberries.
Notes
- For best results, let the batter rest for 5 minutes to achieve fluffier pancakes.
- Top with extra blueberries and maple syrup for added sweetness.
- Use a non-stick pan for easier flipping.