Blueberry Lemon Ricotta Pancakes Vegan
Summer is the perfect time to bring out all the fresh fruits, especially blueberries. I’ve had blueberry lemon ricotta pancakes on my list for awhile, and when I got my hands on dairy-free ricotta from Kite Hill I knew it was the perfect time to make it. I put an poll up on my instagram and asked my followers what type of flour I should use for the recipe, the majority won, so I went with oat flour.
These ricotta pancakes are incredibly fluffy, thick and have so much flavor. They tasted amazing with warmed up wild blueberries and maple syrup to complete the meal. I’ve been dying to share this recipe with you, so I really hope you enjoy it. If you do, please tag me on Instagram so I can see your re-creations, and please leave a comment + rating below (this supports me more than you know).
Ingredients in Vegan Blueberry Lemon Ricotta Pancakes
- almond base yogurt (I used Kite Hill)
- almond based ricotta cheese (also used Kite Hill)
- maple syrup
- almond milk
- lemon juice
- oat flour
- baking powder
How to make healthy ricotta pancakes
In a large mixing bowl, combine almond based yogurt, almond based ricotta cheese, maple syrup, lemon juice and almond milk. Mix with a whisk until ingredients are well incorporated.
Then, add in oat flour, salt and baking powder. Mix with a spatula until you get a thick batter. Fold in the blueberries last.
Next, heat and grease a non-stick skillet and add your batter. Wait until the edges harden and bubbles are formed, flip and let cook for an additional minute.
I like to top mine with more yogurt, wild blueberries and maple syrup! enjoy!