Delicious gluten-free and dairy-free pancakes made with almond milk and ricotta. These lemon blueberry pancakes are the perfect twist on a classic favorite, ideal for breakfast or brunch.
1: Mix baking flour, baking powder, baking soda, and sea salt in a bowl.
2: In another bowl, whisk the egg, vanilla extract, almond milk, almond ricotta, ghee, and lemon zest.
3: Add the egg mixture to the flour mixture and fold in blueberries.
4: Cook pancakes on a skillet until golden brown.
5: Top with additional almond ricotta mixed with maple butter, more lemon zest, and fresh blueberries.
