Lemon-Ricotta Pancakes
These delicious lemon ricotta pancakes will be the hit at the next breakfast or brunch. Fluffy and with a delicate aroma.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
- 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
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
Serving: 10g