These Vegan Ricotta Blueberry Pancakes are gluten free, plant based, so delicious and easy. They come with a homemade blueberry sauce that combines freshness and sweetness. Once you make these you will know for sure that these are the best pancakes you’ve ever tasted.
Friends, it’s been a while since I posted a pancake recipe. My last attempt, the Vegan Pancakes, were such a hit. And now it’s time to step up the game.
You guys totally got a soft spot on these.
I love hearing comments from you like “these are my to go pancakes” or “it was perfect, moist, fluffy and so incredibly easy”. That’s the way to go!
Rave reviews on Pinterest and Instagram made my day. Of course it’s not that easy to make them better, but it will today. Promised.
Seriously I have no words for how delicious these Vegan Ricotta Blueberry Pancakes are. For the shape I made them with my pancake molds and cookie cutters. These will help you big time.
But no need for them really. You can go straight ahead and make them without. This is just for aesthetic reasons.
I hope you are all ready for a new breakfast sensation.
These Vegan Ricotta Blueberry Pancakes are perfectly fluffy, sweet, downright delicious, super easy, satisfying, will brighten up your morning, and a must make.
How to make your morning outstanding with my Vegan Ricotta Blueberry Pancakes
Ready to start your morning to the fullest? First, make the dough according to directions but this time add half of the prepared vegan ricotta to the dough. Leave the rest for serving.
Then prepare the blueberry filling, it’s a quick fix. Whip all the ingredients in a small saucepan together and let simmer until it thickens. Takes about 5 minutes.
Cook the pancakes according to the recipe and serve them with the remaining vegan ricotta and the blueberry filling, enjoy.
Isn’t it easy? I can happily confirm it’s not only a mouthwatering combo that reminds me of buttery and fluffy pancakes pre vegan days.
Yes, it was awesome with some fresh ricotta and berries on top.
Really yummy of course. But that version is not dairy free, vegan, plant based and so on, haha. My pancakes on the other hand will surely impress, no matter what diet you follow.
You won’t miss anything! I would say these are even better than the real deal. I mean you can’t resist some fresh pancakes with an amazing blueberry sauce.
It is a favorite of mine, topped with some homemade ricotta.
This will make an impressive breakfast that you can make everyday. Just for you, your loved ones, family and all people that serve and matter to you.
It’s also a remarkable dessert for date night or just to complete your meal with a worthwhile ending.
Even the kids will love these pancakes. Plus you can have your little ones join you in the kitchen and turn this into a family fun project.
You see I could tell you so many options and possibilities with these timeless winners, but I know you come on board and try for yourself.
Healthy Blueberries for my Pancakes
Blueberries are not only delicious. Seriously I could eat these almost every day. But they are also really amazing health wonders.
These stars in the Vegan Ricotta Blueberry Pancakes are high in antioxidants, vitamin C, high in fiber.
Of course I could tell you more amazing facts about blueberries. But I don’t think I need to say more. It’s just the combination that will impress not only every morning, or dessert.
If you are looking for more amazing breakfast options, you have come to the right place.
Show me all your remakes. Cheers, Florian.
For the Blueberry Sauce
- 4 oz blueberries
- 1 Tbs maple syrup
- 1/3 cup orange juice
- First, make the dough according to directions but this time add half of the prepared vegan ricotta to the dough. Leave the rest for serving.
- Then prepare the blueberry filling, it's a quick fix. Whip all the ingredients in a small saucepan together and let simmer until it thickens. Takes about 5 minutes.
- Cook the pancakes and serve them with the remaining vegan ricotta and the blueberry filling, enjoy.
Nutrition Information:Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 84Total Fat: 3.5gSaturated Fat: 0.8gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 0mgSodium: 157mgCarbohydrates: 11gFiber: 0gSugar: 1.4gProtein: 2.3g