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
• salt
• 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!

a few other pancakes recipes to try:

• vegan oatmeal strawberry shortcake pancakes
• cinnamon roll pancakes
• vegan vanilla protein pancakes
• lemon poppyseed pancakes

Pin Print

Vegan Blueberry Lemon Ricotta Pancakes

5 from 1 rating

Hannah Kling

Blueberry Lemon Ricotta Pancakes are a vegan pancake recipe that is perfect for weekend brunch. These pancakes are made with wholesome ingredients like oats, plant-based yogurt, dairy free ricotta and fresh blueberries. A recipe that is sure to be loved by the entire family!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4 pancakes

Ingredients  

1x2x3x

• 1/4 cup almond based yogurt
• 1/4 cup almond based ricotta cheese
• 1 tbsp maple syrup
• 1/2 cup almond milk
• 2 Tbsp lemon juice
• 1 cup oat flour
• 1/4 tsp salt
• 1/2 tbsp baking powder
• 1/2 cup fresh blueberries

Instructions

• 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!

Notes

• The best way to store leftover pancakes is to let them cool completely, then stack them with a small piece of parchment paper between each pancake to prevent sticking. Pop them into a sealed container or zip-top bag and store them in the fridge for up to 4 days or in the freezer for up to 2 months.
• When you’re ready to eat, just reheat in the toaster, microwave, or a skillet until warm and fluffy again!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!