Fluffy Ricotta Pancakes

Rise and shine with this fluffy stack of vegan, gluten-free pancakes! Made with wholesome ingredients to support a healthy lifestyle! These plant-based pancakes are simple to make and oh! so delicious to eat! Make any ordinary day extraordinary with this filling feast. It's a guilt-free, satisfying stack based from oat flour and almond flour!

Vegan I Gluten-Free

Serves: 10 - 12 pancakes

Time: 30 minutes

1 tbsp. flaxseed meal + 3 tbsp. Water

¾ cup oat flour

⅓ cup almond flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup almond milk

1 tbsp. coconut oil

1 tbsp. maple syrup

½ tsp. vanilla extract (optional)

½ cup vegan ricotta cheese (find my simple recipe HERE!)

Toppings

Maple syrup or honey drizzle

Coconut flakes

Fresh fruit

Vegan chocolate chips

To make the flax 'egg' - To make your flaxseed 'egg' combine 1 tbsp. ground flaxseed with 3 tbsp. water in a small mixing bowl. Stir to combine. Set aside and let thicken for 5 minutes.

To prepare the pancakes - Add all your dry ingredients to a mixing bowl and stir to combine (oat flour - salt).

Add in the wet ingredients - flaxseed mixture, almond milk, coconut oil, maple syrup, and vanilla. Stir until you have a smooth and thick consistency.

Add the vegan ricotta and stir until incorporated.

Heat a large skillet over medium-high heat. Once hot, add 1 tsp. coconut oil to the pan. Use 1/4 - 1/3 cup pancake batter per pancake, working in batches. Cook 2 - 3 minutes per side, or until the edges begin to bubble and the bottom is golden brown. Flip and continue to cook an additional 1 - 2 minutes, until heated through.

Continue to work in batches until all your pancake batter is used.

Transfer your pancakes to plate.

To serve - Garnish the pancakes with your favorite toppings and a maple syrup drizzle. Enjoy!

To store - Best served fresh. Keep leftovers 1 day in the fridge.