Vegan Strawberry and Ricotta Pancakes with White Chocolate

Happy Mother's Day! I'm so proud to be the Mom of three amazing kids and today I'm feeling even more blessed and thankful for our family! Because my kids are still too small to bring me breakfast to bed, I made these vegan strawberry and ricotta pancakes with homemade white chocolate for us today! Yum! Enjoy the day!

The Recipe

Vegan strawberry and ricotta pancakes with white chocolate (makes 6 medium pancakes)

Ingredients

For the pancakes:

1 cup / 120 g whole wheat pastry flour (sub in regular whole wheat or all-purpose)

1 teaspoon baking powder

2 tablespoons maple or agave syrup

1 over-ripe banana, mashed

3/4 cup / 180 ml plant-based milk (such as oat, almond or coconut)

1 tablespoon beetroot powder

To serve with the pancakes:

vegan almond ricotta

syrup to taste

strawberries

vegan white chocolate (I used my homemade recipe for white chocolate)

Instructions

1. Combine all ingredients for the pancakes in a bowl and mix with mixer on high speed until smooth. 

2. Heat a pan on medium heat. Spoon about 2-3 tablespoon batter on the center of the hot pan and form a circle with the spoon. Cook until bubbles appear and gently flip over and cook until golden brown. Repeat with the remaining dough. (Note: I used a small round baking pan to get perfectly shaped pancakes!)

3. Mix almond ricotta with maple syrup until sweet enough. Melt the white chocolate.
3. Serve pancakes with sweetened almond ricotta, strawberries and white chocolate! ENJOY!