Layered Blueberry ‘Ricotta’ Pancakes
Layered Blueberry ‘Ricotta’ Pancakes
Course: Breakfast, DessertCuisine: AmericanDifficulty: easy
Servings
6
servingsPrep time
5
minutesCooking time
15
minutes
Cook Mode
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Ingredients
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 cup unsweetened nondairy milk
1 medium very ripe banana, mashed
1/2 tsp. vanilla
1 tsp. lemon zest
2 Tbsp. lemon juice
Cooking oil spray
1 pkg. MozzaRisella
Optional garnish: maple syrup, whipped vegan butter, blueberries, lemon slices, powdered sugar
Directions
- In a bowl, mix the flour, baking soda, salt, and sugar. In a separate bowl, combine the nondairy milk, banana, vanilla, lemon zest, and lemon juice. Combine the two mixtures.
- Lightly spray a skillet with cooking oil and warm over medium-high heat. Drop approximately 1/4 cupful of the batter onto the hot skillet. Flip when bubbles form, heat until cooked through, and then remove from the heat and let cool. Repeat with the remaining batter.
- Spread MozzaRisella on one pancake and top with another. Repeat this with the remaining pancakes and garnish as desired.
