Lemon-Scented Ricotta Pancakes with Blueberries

Name: Lemon-Scented Ricotta Pancakes with Blueberries
Yield: Makes 8 to 10 Pancakes (4 to 5 Servings)
Ingredients: 2 teaspoons vanilla extract; 2 tablespoons maple syrup, plus more for serving; 1 cup whole wheat pastry flour; Grated zest of 1 lemon; ½ teaspoon salt; 1 teaspoon baking powder; 1 cup fresh or frozen blueberries; 2 tablespoons Ener-G egg replacer; 1 cup Almond Ricotta; 1 cup plain or vanilla nondairy milk; 1 cup plain or vanilla nondairy milk

Preparation info

Makes
8 to 10
Pancakes

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Ricotta adds a light and creamy texture to these tasty pancakes. Dotted with blueberries, they make an exquisite breakfast or brunch entrée.

Ingredients

1 cup plain or vanilla nondairy milk
2 tablespoons Ener-G egg replacer

Vegan
Breakfast

Method

Prepare the batter.

Put the milk and egg replacer in a blender. Process until frothy and doubled in quantity (this could take as long as 2 minutes). Pour into a large bowl. Add the ricotta, maple syrup, vanilla extract, and lemon zest and mix well. Sift the flour, baking powder, and salt into a medium bowl. Add to the ricotta mixture and stir just until