Mix the ingredients for the flax egg and set aside to thicken while you prepare the rest of the ingredients.

Add the flour, sugar, baking soda and powder, and salt to a large mixing bowl and whisk to combine. Create a small well in the middle.

In a separate, smaller bowl, whisk the plant milk, flax eggs, vegan ricotta, and vanilla extract. Pour this mixture into the well in the dry mix. Add the melted vegan butter, lemon juice, and zest. Stir well to combine, but don’t overmix.

Heat your skillet or pan over medium heat. Ladle the pancakes, about 1/4 - 1/3 cup at a time, onto the heated, oiled skillet or pan. Cook for approximately 2-3 minutes. When you see small bubbles start to form on the top, flip the pancakes and cook for about another 2 minutes until golden brown.

Serve hot with vegan butter and syrup. Or, go the extra step and make a simple lemon-blueberry maple syrup.

Store leftovers in an airtight container in the refrigerator for up to a week. Alternatively, the pancakes can be kept frozen for up to a month. Allow pancakes to cool completely, then place in an airtight, freezer safe bag. I like to cut some parchment paper squares to place between each so they don’t freeze together.