Vegan Lemon-Banana Ricotta Pancakes

These Vegan Ricotta Pancakes are naturally sweet, dairy-free and fresh with the use of banana, cashew cheese, and lemon! Since the only flour used is oat flour, these are also gluten-free. Easy to throw together for a healthy breakfast or brunch.

Pancakes:
1 cup oats
2 ripe bananas, mashed
1 tsp baking powder
1 lemon (juice and zest)
1/2 cup cashew cheese
4+ tbsp almond milk

Dried Blueberry Compote (off-season):
1/4 cup dried blueberries (or frozen will do!)
2 tbsp raw honey or maple syrup
water (enough to cover blueberries)
1/8 tsp cardamom
1 tsp corn or potato starch

View the full recipe at Food by Mars →