![]() ![]() But what I mean is that these pancakes showcase how it’s possible to veganize all foods! Here, we turn blanched slivered almonds into ricotta “cheese,” which you can then use to make these delicious lemon ricotta pancakes. Veganuary-friendly! Ok, so technically all my recipes are Veganuary-friendly because they’re all vegan. ![]() ![]() And in the fall, they’re a nice break from all those apple and pumpkin treats. They also brighten up those spring days when we’re all just waiting for the dreadful cold wintery weather to just be gone for good already. Although these are great now during the winter citrus season, they’d be equally delicious in the summer since lemons are always accessible and you can take advantage of those peak season fresh juicy berries for topping. There’s never a time when lemon pancakes aren’t in season. Not only are they insanely delicious, they’re also made with a whole grain - oats! This makes them more nutritious than traditional pancakes that use all-purpose flour, as oats contain more fiber, protein, iron, and lots more nutrients and vitamins. Served alongside fresh berries and topped with high-quality maple syrup and a tiny bit of extra lemon zest, you really can’t beat these pancakes! The lemon flavor, combined with a hint of warmth from vanilla extract and the sweetness of maple syrup, pairs perfectly with the ricotta to create that iconic lemon ricotta combo. Think: fluffy ricotta cloud in pancake format. Delightfully lemon-y, light and fluffy! The “ricotta” gives these pancakes a light, fluffy texture and the flavor pairs perfectly with lemon and oats. ![]()
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