Fluffy Ricotta Pancakes
Adding Plant Based ricotta to your pancake batter makes for the perfectly sweet pancake. Crisp on the outside and fluffy on the inside.
I N G R E D I E N T S
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1 cup flour
1 cup Plant Based Ricotta
1 Tbsp maple syrup
3/4 cup plant based milk (we like to use Oat milk)
Olive or coconut oil (for cooking)
D I R E C T I O N S
Combine all dry ingredients in a large bowl and mix together well; baking powder, baking soda, salt and flour.
Combine all wet ingredients in a separate medium bowl and mix together well; Plant Based Ricotta, maple syrup and plant based milk.
Slowly add wet ingredients to the large bowl with dry ingredients, and whisk together to form pancake batter. It should be rather thick and sticky, but also able to pour easily out of the bowl. If needed, add more flour to thicken, and more plant based milk to thin.
Heat up a skillet to medium and add coconut or olive oil to the pan.
Cook pancakes for about 3-4 minutes on the first side (until you see little bubble start to pop on top), and then 1-2 minutes on the second side so that both sides are golden brown.
Enjoy with some maple syrup and / or fresh fruit on top!