Savory Broccoli Pancakes with Vegan Ricotta
- 1 tablespoon flaxseed meal
- 3/4 cup unsweetened plain almondmilk
- 2/3 cup (4 ounces) Kite Hill Ricotta, divided
- 3/4 cup finely chopped steamed broccoli
- 1/3 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- Crushed red chile flakes or hot sauce for garnish
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Combine flaxseed and 3 tablespoons water in a cup and let sit until thickened, about 5 minutes.
Combine almondmilk and 1/3 cup of the ricotta in a blender and blend until smooth.
Pour into a medium bowl and stir in broccoli, flour, baking powder, salt and flaxseed mixture.
Ladle batter by 1/4 cupfuls onto the prepared baking sheet, making 8 pancakes; if edges spread and touch, don't worry – you can separate pancakes after baking.
Bake until pancakes are browned on bottoms and edges, about 20 minutes.
Top pancakes with remaining 1/3 cup ricotta and chile flakes.
Eat with a fork or fold and enjoy like a taco.
Pancakes will keep in an airtight container in the refrigerator for up to 3 days; reheat them in the microwave or in a 300F oven until warm.
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- 1 tablespoon flaxseed meal
- 3/4 cup unsweetened plain almondmilk
- 2/3 cup (4 ounces) Kite Hill Ricotta, divided
- 3/4 cup finely chopped steamed broccoli
- 1/3 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- Crushed red chile flakes or hot sauce for garnish