WWW.FREI-STYLE.COMLemon-Ricotta Pancakes
Ingredients
- 120 g (4 oz.) vegan ricotta (e.g., New Roots)
- 4 tbsp lemon juice (about 1-2 lemons)
- zest of 1 lemon
- 150 ml (3/4 cup) plantbased milk
- 100 ml (1/2 cup) sparkling water
- 4 tbsp of sugar (e.g. coconut blossom sugar)
- 1 tsp vanilla extract
- 200 gr (7 oz.) flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 tbsp apple cider vinegar
Instructions
- 1.Mix the ricotta with the lemon juice in a bowl
- 2.Add milk, water, sugar and vanilla and stir until smooth
- 3.Mix the dry ingredients and add to the ricotta mixture
- 4.At the end stir in the apple cider vinegar
- 5.Bake the pancakes in a pan with oil
Notes
Tip from my kitchen: stir in the apple cider vinegar right at the end and bake the batter promptly – that keeps the pancakes at their fluffiest. Keep the pan on medium heat: too hot and they darken outside before they cook through. Flip each pancake only once small bubbles form on the surface. For the blueberry compote I simply boil frozen blueberries with a little date syrup and thicken with a teaspoon of starch – it pairs perfectly with the gentle tartness of the lemon.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook