Oh ricotta… how I miss you. But turns out, I don’t need you… sorry to be so blunt, but I’ve moved on. Ricotta is not one of the lactose intolerant approved cheeses in my experience, a bit too milky! Not to fear, cashew cheese is here. Lemon and ricotta… and blueberries, what a classic combo. Usually, when I’m making vegan pancakes, I normally use some mashed ripe bananas that I basically always have handy, I didn’t need to of course, I could have just used more cashew cheese or almond milk, but guess what… lemon and ricotta cashew cheese and blueberries AND BANANA?? It’s even more TASTY!
These pancakes are slightly fluffy on the outer edges, with a more dense middle that is scrumptious… the lemon makes them so refreshing and your nasal cavities will thank you as you’re blending the batter. So yum, so easy. I’d suggest just in general, making a batch of cashew cheese to have on hand in your fridge especially if you don’t do dairy or don’t do some cheeses, it’s so versatile. As you can probably tell, I pieced these pancakes together since I had brown bananas and cashew cheese that had been sitting in my fridge for a few days… it’s an easy end of week breakfast to make the most of your leftovers!
gluten-free & vegan // serves 1-2
- 1 cup oats
- 2 ripe bananas, mashed
- 1 tsp baking powder
- 1 lemon (juice and zest)
- 1/2 cup cashew cheese (recipe here)
- 4+ tbsp almond milk
Dried Blueberry Compote (off-season):
- 1/4 cup dried blueberries (or frozen will do!)
- 2 tbsp raw honey or maple syrup
- water (enough to cover blueberries)
- 1/8 tsp cardamom
- 1 tsp corn or potato starch
- Add dried or frozen berries, with enough water to cover them in a saucepan. Heat over low heat and add the honey/syrup with cardomom and stir. Let sit simmering for approx. 10 minutes, stirring occasionally.
- Add the starch and stir, let sit for a few more minutes on low while you prep the pancakes.
- Grind oats in a blender roughly, then add baking powder and pulse.
- Add in the ripe mashed bananas, the lemon juice and zest, cashew cheese and at least 4 tbsp almond milk and blend until smooth.
- The batter should be thicker than your average pancake batter, but spoon in more milk as needed to make sure it’s not clumpy.
- Heat a skillet over medium-high heat and add some coconut oil or butter to grease the pan.
- Once the skillet is hot, ladle in the pancake batter. You may not see as many bubbles in this batter, so you’ll have to look to the edges as they curl up a bit, to lift it a little and check the back side before you flip.
- Top pancakes with blueberries and maple syrup, and if you want to go the extra mile… throw some chopped nuts on too for drama.