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Title: Fluffy And Delicious Vegan Lemon Ricotta Pancakes
Categories: Breakfast, Pancakes
Yield: 8 Pancakes

1 c Blueberries; frozen or fresh
2 tb Sugar
1 tb Lemon juice
1/4 c Soy milk
1 tb Lemon juice
1 c All purpose flour
2 ts Baking powder
3/4 ts Sea salt
1/4 c Organic granulated sugar
1 Lemon; zest of
1/4 c Silken tofu
6 tb Aquafaba
1 ts Vanilla extract
3/4 c Vegan ricotta
1 tb Vegan butter; melted; plus
- more for cooking the
- pancakes

Preparation time: 10 minutes
Cooking time: 20 minutes

For the morning (or evening) after a very very long day.

Blueberry Sauce:

Add blueberries into a small sauce pot over medium-low heat. Add to
it 2 tb of sugar (or maple syrup), along with 1 tb of lemon juice.
Continue stirring with whisk until sugar dissolves and sauce
thickens, about 5 minutes. Set aside.

Vegan Lemon Ricotta Pancakes:

To make the pancake batter, start by making the vegan buttermilk:
whisk together your soy milk with 1 tb of lemon juice. You'll see it
has an immediate curdling effect. That is what you want. Set that
aside.

In a mixing bowl, whisk together your dry ingredients: flour, baking
powder, and salt. Then, to a large bowl, add your sugar along with
your lemon zest. Then, get in there with your hands and massage the
sugar with the lemon zest. This massaging action is what will make
your pancakes extra lemony so don't skip it!

To the bowl with the lemonized sugar, add the aquafaba and silken
tofu. Whisk until the silken tofu has broken up and aquafaba is
foamy. Then, add your vegan buttermilk, ricotta, melted butter, and
vanilla extract. Stir everything together until well-combined. Then,
pour in your dry ingredients and stir until all the dry ingredients
have been incorporated.

To a large griddle or non-stick pan over low heat, add a little oil
or more butter. When the butter has melted, add about 1/4 cup of your
batter to the griddle, using your spoon to make sure it doesn't
spread out too much. OR, place a greased cookie cutter (about 3-1/2"
in diameter) right on your pan and pour your batter into the cookie
cutter. Place the lid of a large pan on top of your pancake and let
it cook for about 2 to 3 minutes, until the bottom is golden brown.
Flip and repeat. Serve vegan lemon ricotta pancakes with blueberry
sauce.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/deilcious-vegan-lemon-ricotta-pancakes/>

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