Fluffy.
Lemony.
And totally vegan.
I was at this fancy, schmancy restaurant the other day in Santa Barbara and they featured these amazing looking lemon ricotta pancakes on the menu. Of course, I couldn’t delight in them because they were full of eggs and dairy.
But, I WOULD NOT BE DENIED!!
I was determined to go home and make a dairy-free, egg free version!
And that’s exactly what I did. The very next morning, I whipped up these vegan lemon ricotta pancakes and they were, hands down, the BEST pancakes I’ve ever eaten!
So, get ready to eat the best pancakes you’ve ever eaten!
This vegetarian japchae or Korean glass noodle dish is a classic and traditional recipe my family loves to make for special occasions!
This is the ONLY roasted Brussels sprouts recipe you’ll ever need because they will always turn out EXACTLY the way you want them to!
I made this Cheesy Corn Soufflé for a dinner party a few months ago and one of my guests was absolutely floored when I told her it was dairy-free.
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