2 tablespoons agave nectar
3/4 cups white flour
3/4 cups whole wheat or spelt four
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/4 cups plant based milk
1 tablespoon melted vegan butter or coconut oil
sliced almonds for garnish ( do not add to the pancake mix)
2 large seedless oranges ( I used cara cara navel oranges)
1 cup water
3 tablespoons agave nectar
Sweet Vanilla Ricotta
1 block firm tofu
3 tablespoons maple syrup
Juice from 1/2 lemon
1 teaspoon vanilla extract
pinch of salt
1 teaspoon cinnamon
FOR THE ORANGE SYRUP: Peel oranges. Cut oranges into quarters and place in a high speed blender or food processor. Process until the oranges are liquified. In a medium sized pot add the orange, water, and agave. Heat on medium heat, whisking often for about 20 minutes, until the mixture begins to thicken and seems sticky. Set aside to cool.
FOR THE PANCAKES: Whisk all dry ingredients in a large bowl.
Add in the melted butter, plant based milk, vanilla, and stir well.
Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.
Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.
Repeat, adding more butter or oil to the pan as needed, until all batter is used.
FOR THE RICOTTA: Add all of the ricotta ingredients to a hight speed blender or food processor and blend until the mixture is completely smooth. Taste for sweetness. You can add more maple syrup if it is not sweet enough for you.
Top pancakes with a scoop of vanilla ricotta, drizzle with the oranges syrup, and sprinkle with sliced almonds to serve.
Serves 3 - 4. The pancake recipe can easily be doubled to serve more. The ricotta and syrup will serve more and will not need to be doubled.