In a mixing bowl combine ricotta/yogurt, milk, eggs/flax-seed eggs, avocado oil, vanilla, lemon zest and lemon juice.
Sift in flour with baking powder, mix until combined and no lumps remain.
Add in baking soda and mix until just combined. Let the batter sit for 5 minutes.
Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over.
Cook for another couple of minutes. Repeat with the remaining batter.
Serve pancakes warm with fresh blueberries and maple syrup. Enjoy right away!
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