By: Alison Marras
March 13, 2015
(updated August 11, 2020)
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
Dried Blueberry Compote (off-season):
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