Source: Cooking Classy | Serves: 2 | Time: 25 min
The future plan: Since I never made this before, I didn't want to swap in cashew ricotta this go round, but I am planning on remaking it 100% vegan.
What I changed:
Used whole wheat flour
Used vegan replacements for milk, eggs and butter
Skipped lemon zest
3/4 cup all-purpose whole wheat flour
1 1/2 tbsp sugar
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup almond milk
3/4 cup reduced fat ricotta
2 Bob's Red Mill egg replacers
1/2 tsp vanilla extract
2 tbsp lemon juice
1/2 tbsp vegan butter, melted
In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate large mixing bowl, whisk together almond milk, ricotta, egg replacer and vanilla until well blended.
Add butter and lemon juice to milk mixture and blend until combined.
Immediately pour wet mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Pour 1/3 cup batter onto buttered skillet over medium and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve with syrup of choice. I could definitely see making a blueberry compote with go with it, but I don't have any blueberries on hand this morning.