I loveeeee lemon ricotta pancakes. They are so good. How could you not like them? Creamy, tangy, sweet, and fluffy. Since I'm obsessed with eating plant based foods, I love a challenge. Instead of viewing a plant based diet as a way of restricting myself, I like to get creative.
So, I set out to make one of my favorite sweet breakfasts this weekend: Blueberry Lemon Ricotta Pancakes with a lush blueberry compote.
They were crunchy, hot, sweet, tangy, and creamy. They are so simple to make, as well. It's pretty much your standard pancake recipe but with coconut yogurt and no animal products whatsoever. I love pancake stacks so much because you can get really creative when decorating them. And lke with all food, there is no wrong way of going about it. The more the better in my opinion!
Blueberry Lemon Ricotta Pancakes
2 cups all purpose flour
1/4 cup maple syrup
2 cups coconut yogurt (So Delicious makes a great one)
1 1/2 cups filtered water
1 cup chia pudding
1 tsp sea salt (I always use Maldon's)
juice of 3 lemons
1/4 cup lemon zest (freshly grated lemon skin)
1/4 cup blueberries
Add flour, salt, and lemon zest to a large mixing bowl. Stir well to combine ingredients.
Add your wet ingredients next. Add the water, chia pudding, maple syrup, and coconut yogurt.
Next, add your lemon juice.
Stir well to combine. Then add your blueberries.
Grease a non-stick frying pan and bring to medium heat.
Place 1/2 cup of pancake batter to the pan and let cook 3 minutes on either side, or until golden brown.
Top your pancakes when they are ready with figs, blueberries, lemon zest, and of course your delightful blueberry compote (recipe below)
1 cup bluberries
1/4 cup agave syrup
2 tbsp fresh lemon juice
Add blueberries, lemon juice, and agave syrup to a small to medium saucepan over medium heat.
Bring to a boil, then lower heat until your mixture is simmering.
Turn off heat and let cool as you make your pancakes.