Step 1

Make the vegan ricotta first, squeeze as much liquid out of the tofu as possible,( I like to squeeze mine over the sink) then place all the ricotta ingredients in a food processor and process for a minute or so scraping down the sides as needed until the ricotta is smooth and creamy.  Set aside or place in the fridge until ready to use.

Step 2

Now, in a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine. Set aside.

Step 3

In a medium mixing bowl, add the flax and water to make a flax egg. Whisk and let sit for a minute to thicken.

Step 4

In the mean time, measure out the almond milk and add the lemon juice to the milk to create vegan buttermilk. Let sit for a minute.

Step 5

Now add the vanilla, lemon zest and coconut oil to the bowl with the flax egg. Whisk to fully combine. Now whisk in the almond milk/lemon juice mixture.

Step 6

Then, add 1/2 Cup of the vegan ricotta to the wet mixture, and stir. You don't need to combine fully, just fold in so you still have creamy pockets of ricotta.

Step 7

Pour the wet ingredient into the dry ingredients, and stir to combine. Once everything is fully incorporated, fold the blueberries into the batter.

Step 8

Heat a skillet or griddle and spray with non stick spray. Add as much batter as you want(depending on how large you want them). Now, you can add a little more ricotta into the pancakes if you want by adding a few drops around the pancake while it cooks on one side. Cook for a few minutes, then flip when ready. Cook for a few more minutes until cooked fully through.

Step 9

Repeat until all the pancakes are cooked! Serve with maple syrup or blueberry sauce!