Pancakes With Vegan Lemon Ricotta and Berry Compote

We made these for our mom on Mother's Day because she loves lemon. She said, “the lemon ricotta and berry compote are everything and more!" The ricotta and compote are the perfect additions to liven up your usual Sunday pancakes! These are gluten-free, vegan, and refined sugar-free.



- 1 cup oats

- 1/2 cup dairy-free greek yogurt

- 1 tbsp maple syrup

- 3/4 of a banana

- 1/4-1/2 cup almond milk (depends on how you want consistency)

- 1 vegan egg

- 1 tsp cinnamon

Lemon Ricotta:

- 1 cup cashews

- 1 tbsp coconut oil or almond oil

- 1 tbsp maple syrup

- 1 tbsp vanilla

- 1/2 cup almond milk

- Zest of 1 lemon

Berry compote:

- 2/3 cup raspberries

- 2/3 cup strawberries

- 1 tbsp honey


1. Bring a pot of water to a boil

2. Pour cashews into water and let them boil for 10-15 minutes

3. Combine all of the pancake ingredients in a blender and blend until a batter forms

4. Put ghee or vegan butter on a pan (med-low heat) and pour desired amount of batter onto pan to form pancakes. Flip each after about 3 minutes

5. In a blender combine all of the ingredients under lemon ricotta, including the boiled cashews, and blend until combined (should be a thick consistency, add more almond milk if necessary)

6. In a different blender combine raspberries, strawberries, and honey and blend until puréed

7. Pour berry mixture into a pot and let simmer for 5-8 minutes

8. To assemble: put a pancake on a plate and add the lemon ricotta followed by the berry compote. Repeat 5 times. On the last pancake drizzle the berry compote first and finish with a dollop of ricotta

9. Sprinkle fruit and cinnamon on top

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