Dairy-Free Lemon Ricotta Pancakes with Berry Compote

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 2 large Eggs
• 1 1/4 cups Dairy-Free Milk (Oat or Almond)
• 1 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 1/4 cup Vegan Sour Cream
• 2 tablespoons Melted Coconut Oil
• 2 cups Mixed Berries (Fresh or Frozen)
• 2 tablespoons Maple Syrup

Instructions

1. 1In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. 2In a separate bowl, whisk together the eggs, dairy-free milk, lemon zest, lemon juice, vegan sour cream, and melted coconut oil.
3. 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4Heat a lightly oiled griddle or frying pan over medium heat.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. 7While the pancakes are cooking, prepare the berry compote by simmering the mixed berries and maple syrup in a saucepan over medium heat until the berries have softened and the sauce has thickened slightly (about 5-7 minutes).
8. 8Serve the pancakes warm, topped with the berry compote.

Substitutions

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