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Vegan Lemon Banana Ricotta Pancakes With Dried Blueberry Compote [Gluten-Free] Recipe

Name: Vegan Lemon Banana Ricotta Pancakes With Dried Blueberry Compote [Gluten-Free]
Yield: 1
Ingredients: 1-2; 1 cup oats; 2 ripe bananas, mashed; 1 tsp baking powder; 1 lemon (juice and zest); 1/2 cup cashew cheese; 4+ tbsp almond milk; 2 cups cashews (soaked in water for at least 2 hours & drained); 1/2 cup water; 1/2 tsp garlic powder; 1 tsp salt; Juice of 1 lemon; 1 tsp nutritional yeast; 1/4 cup dried blueberries (or frozen will do!); 2 tbsp maple syrup; water (enough to cover blueberries); 1/8 tsp cardamom; 1 tsp corn or potato starch

One Green Planet

These pancakes have the tang of lemon along with the creamy, smoothness of cashew ricotta to make breakfast or brunch a truly special experience.

Ingredients

1-2

1 cup oats

2 ripe bananas, mashed

1 tsp baking powder

1 lemon (juice and zest)

1/2 cup cashew cheese

4+ tbsp almond milk

2 cups cashews (soaked in water for at least 2 hours & drained)

1/2 cup water

1/2 tsp garlic powder

1 tsp salt

Juice of 1 lemon

1 tsp nutritional yeast

1/4 cup dried blueberries (or frozen will do!)

2 tbsp maple syrup

water (enough to cover blueberries)

1/8 tsp cardamom

1 tsp corn or potato starch

Method

1. Make the cashew cheese first, submerge 2 cups of cashews in water and let sit for at least 2 hours to soften up. Drain cashews and add all cheese ingredients to a blender, mix until smooth and set aside.

2. Add dried or frozen berries, with enough water to cover them in a saucepan. Heat over low heat and add the syrup with cardomom and stir. Let sit simmering for approx. 10 minutes, stirring occasionally.

3. Add the starch and stir, let sit for a few more minutes on low while you prep the pancakes.

4. Grind oats in a blender roughly, then add baking powder and pulse.

5. Add in the ripe mashed bananas, the lemon juice and zest, cashew cheese and at least 4 tbsp almond milk and blend until smooth.

6. The batter should be thicker than your average pancake batter, but spoon in more milk as needed to make sure it's not clumpy.

7. Heat a skillet over medium-high heat and add some coconut oil or butter to grease the pan.

8. 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.

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