Vegan Lemon Pancakes with Tofu Ricotta - 15g protein per serving!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups cashew milk (or other high-fat, plant-based milk)
• 2 flax eggs (2 Tbsp of flax meal + 6 Tbsp water)
• 1 cup tofu ricotta
• 1 1/2-2 tsp vanilla extract
• 1/4 cup lemon juice
• 2 - 2 1/2 tsp lemon zest
• 2 Tbsp melted vegan butter