VEGAN RICOTTA PANCAKES
These are my all time favourite pancakes, veganized. The ricotta makes the pancakes so incredibly soft and fluffy that it is impossible not to fall in love with these.
I like to jazz my pancakes up with having a large variety of toppings. This time it is mashed blackberries, raspberries, almond butter, coconut flakes & more! So good.
200 ml vegan ricotta
200 ml cake flour
1 tbsp chia seeds + 4 tbsp water
1/2 tsp baking powder
2 tbsp unrefined organic brown sugar
pinch of salt
1/2 tsp vanilla powder
150ml plant based milk + enough to make it thick but pourable
3 tbsp almond butter
3 tbsp warm mashed blackberries
handful of raspberries
30 g dark chocolate, roughly chopped
coconut flakes, for sprinkling
Place all dry ingredients in a bowl and mix well. Combine the wet ingredients in another bowl, then combine the two bowls and whisk to remove lumps. Fry over medium heat for 2-3 minutes until bubbles surface, then flip and fry for another minute until browned. Serve with your choice of toppings. Enjoy!