These vegan almond ricotta pancakes by Romy London are a versatile dish you can enjoy anytime, not just for brunch. They’re made with homemade almond ricotta, which adds fluffiness and a savory flavor to the pancakes. The recipe even guides you through making your own almond ricotta from scratch, giving the dish a personal touch.
Read more: Vegan Gingerbread Pancakes You can pair these pancakes with roasted cherry tomatoes, crunchy seeds, and a drizzle of balsamic glaze for a savory treat. They’re perfect for a solo breakfast, a relaxed brunch with friends, or even a creative dinner option. Whether you keep it simple or add your favorite toppings, these pancakes offer flexibility for any occasion.
Make a batch for a weekend brunch or whip them up during the week for something different. These pancakes are a great way to enjoy a plant-based meal with a flavorful twist. Read more: Try These Protein-Packed Vegan Chickpea Waffles Almond ricotta pancakes Ingredients 200 g blanched almonds or almond flour 750 ml filtered water 2 tsp maple syrup 1 tsp salt 2 tbsp fresh lemon juice 2 tbsp apple cider vinegar 200 ml unsweetened almond milk 1 tbsp fresh lemon juice 3 tbsp of the almond ricotta 130 g plain flour 1 tbsp almond flour A pinch of salt 1 tsp baking powder 1 tsp baking soda A little rapeseed oil for cooking Almond ricotta Cherry tomatoes A sprinkle of crunchy seeds Balsamic glaze to drizzle Instructions To create the almond ricotta, place the almonds or almond flour into .