Hello Lovelies, today I have a new delicious breakfast recipe for you: Lemon-ricotta pancakes. We love pancakes and especially if they are super fluffy. What could be better than a relaxed Sunday breakfast with a large stack of pancakes, whether with your family, friends or just for yourself.

I added ricotta, lemon juice and peel to the dough times time, what a wonderful combination. If you’re wondering, wait a minute, ricotta is not vegan at all – I have to tell you: YES there is vegan ricotta – juhu! And his is not a sponsored post at all, but I love the vegan cheese from New Roots and with their vegan ricotta, the pancakes turned just amazing. Again, a “classic” recipe which can be easily veganized and the taste of the original is in no way inferior. I have to tell you quite honestly that makes me very happy. It is so easy nowadays to avoid animal products. I brought the pancakes to a brunch and everyone was thrilled.

Zitronen-Ricotta Pancakes

Zitronen-Ricotta Pancakes

Recipe

So here is the recipe for the Lemon-Ricotta Pancakes: 

Zitronen-Ricotta Pancakes, vegan

Lemon-Ricotta Pancakes

These delicious lemon ricotta pancakes will be the hit at the next breakfast or brunch. Fluffy and with a delicate aroma.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 120 g vegan ricotta e.g., New Roots
  • 4 tbsp lemon juice about 1-2 lemons
  • zest of 1 lemon
  • 150 ml plantbased milk
  • 100 ml sparkling water
  • 4 tbsp of sugar e.g. coconut blossom sugar
  • 1 tsp vanilla extract
  • 200 gr flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbsp apple cider vinegar

Instructions

  • Mix the ricotta with the lemon juice in a bowl
  • Add milk, water, sugar and vanilla and stir until smooth
  • Mix the dry ingredients and add to the ricotta mixture
  • At the end stir in the apple cider vinegar
  • Bake the pancakes in a pan with oil
Tried this recipe?Mention @frei_style or tag #frei_style!

I’m still so happy  about how well the pancakes turned out and how fluffy and airy they were inside. We ate them with a drizzle of date syrup and with blueberry compote. For the compote, I just boiled frozen blueberries, sweetened with some date syrup and thickened with a teaspoon of starch. The compote complements the tartness from the lemon just perfectly.

Zitronen-Ricotta Pancakes

So the pancakes have become our new favorites quickly, as you might have noticed by my post so far ;-). But we still like the apple pancakes too, here is the recipe, have you tried them? Especially with my children, these are a hit.

Zitronen-Ricotta Pancakes, vegan

How do you like your pancakes best? We’re traveling to the US soon again and I’m really looking forward to testing some vegan versions there, luckily the offer is getting bigger and bigger. And as always, I’m really looking forward to your feedback, if you try the pancakes, tag me on Instagram or send me your pictures so I will not miss it.

Love, Verena

If you have Pinterest you can find me here and pin one of these pictures:

This post is also available in: DE

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