Vegan Ricotta Pancakes
Soft and fluffy savory vegan pancakes made with creamy homemade almond ricotta and served with roasted cherry tomatoes, crunchy seeds, and balsamic glaze. Perfect for brunch, lunch, or a light dinner.
Equipment
- high-speed blender
- nut milk bag
- large saucepan with lid
- fine mesh sieve
- cheesecloth
- medium bowl
- large mixing bowl
- Whisk or spatula
- nonstick skillet or frying pan
- spatula
Ingredients
For the Almond Ricotta
- 7 oz blanched almonds or almond flour roughly 200 g
- 3 cups filtered water 750 ml
- 2 tablespoons maple syrup
- 1 teaspoon fine salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
For the Pancakes
- ¾-1 cup unsweetened almond milk about 200 ml
- 1 tablespoon fresh lemon juice
- 3 tablespoons prepared almond ricotta see above
- 1 cup all-purpose flour 130g
- 1 tablespoon almond flour
- 1 pinch fine salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- canola oil for greasing the pan
For Serving (optional)
- extra almond ricotta
- roasted cherry tomatoes
- toasted sunflower seeds or pumpkin or sesame seeds
- balsamic glaze
- fresh herbs
Instructions
Make the almond ricotta
- Add the blanched almonds or almond flour, filtered water, maple syrup, and salt to a high-speed blender. Blend for about 2 minutes, or until completely smooth and creamy.
- Strain the almond mixture through a nut milk bag directly into a large saucepan. Discard or reserve the almond pulp for another use.
- Heat the almond milk over medium heat until it just begins to bubble. Remove the pan from the heat and stir in the lemon juice and apple cider vinegar.
- Cover the saucepan and allow the mixture to cool and curdle slowly at room temperature for a few hours.
- Set a fine-mesh sieve over a bowl and line it with cheesecloth. Pour in the cooled, curdled almond mixture.
- Gather and tie the ends of the cheesecloth, then allow the ricotta to drain naturally over the bowl. Do not squeeze the cheesecloth.
- Transfer the setup to the refrigerator and allow the ricotta to drain for at least 8 hours or overnight, until thick and creamy.
Make the Pancake Batter
- In a small bowl or measuring jug, stir together the almond milk and lemon juice.
- Add 3 tablespoons of the prepared almond ricotta and whisk until combined.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined and smooth. Avoid overmixing.
Cook the Pancakes
- Lightly grease a nonstick skillet with canola oil and heat it over medium heat.
- Spoon about 2-3 tablespoons of batter into the skillet for each pancake.
- Cook until the edges look set and the underside is golden. Carefully flip with a spatula and cook the second side until golden and cooked through.
- Repeat with the remaining batter, lightly greasing the pan again as needed.
Serve
- Stack the pancakes and serve warm with extra almond ricotta, roasted cherry tomatoes, crunchy toasted seeds, and a drizzle of balsamic glaze.
Notes
- Make ahead: The almond ricotta can be prepared the day before so it has plenty of time to drain and set.
- Almond ricotta: For the best texture, allow the curdled almond mixture to drain naturally. Avoid squeezing the cheesecloth, as this can affect the creamy consistency.
- Plant milk: Use unsweetened almond milk or another neutral-flavored unsweetened plant milk.
- Cooking temperature: If the pancakes are browning too quickly before the centers have cooked through, lower the heat slightly.
- Flipping: Wait until the edges of the pancakes look set before flipping. Their ricotta-rich texture is soft, so a wide spatula works best.
- Toppings: Roast the cherry tomatoes while you cook the pancakes to save time.
- Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for 1-2 days.
- Almond ricotta storage: Store leftover almond ricotta separately in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Gently reheat the pancakes in a nonstick skillet over low heat or briefly in the microwave. Add the ricotta and other toppings after reheating.