Layered Blueberry ‘Ricotta’ Pancakes

3.8 (2 reviews)

Layered Blueberry ‘Ricotta’ Pancakes



  • 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


  • 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.

Makes 6 servings

Rated 3.8/5 based on 2 reviews

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