Vegan Lemon Ricotta Pancakes by Nova Terra Creamery

• 3/4 cup whole wheat flour, spooned and leveled
• 1/2 cup all-purpose flour, spooned and leveled
• 1 Tablespoon baking powder
• 1/2 teaspoon cinnamon
• Heaping 1/4 teaspoon sea salt
• 1 cup milk of choice
• 1 1/2 Tablespoons avocado oil, plus more for the pan
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 1 cup Nova Terra Creamery lemon ricotta (or other ricotta, add lemon zest)

1) In a large bowl, whisk together the whole wheat and all-purpose flours, baking powder, cinnamon, and salt.

2) In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, lemon ricotta and vanilla.

3) Add the wet ingredients to the dry ingredients in large bowl and mix until just combined. Set aside for 5 minutes.
NOTE: The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).

4) Heat a nonstick skillet to medium-low heat and brush with oil.

5) Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through.

6) Serve with maple syrup and a touch of lemon zest.

Add a glass of our vegan Ultra Brut sparkling wine for the perfect pairing and enjoy!