Fluffy, moist and sinfully delicious! These vegan and gluten-free lemon ricotta pancakes are made of
⅕ ea of Baking Powder
SIGNATURE SELECTS Baking Powder, Double Acting
⅕ ea of Lemon
Local/Organic Farms Meyer Lemon
⅕ ea of Maple Syrup
SIGNATURE SELECTS Syrup, Lite, Original
⅕ ea of Oat Flour
Planet Oat Original Oatmilk
⅕ ea of Plain Almond Milk
Open Nature Almond Beverage, Non-Dairy, Original
⅕ ea of Potato Starch
Russet Potato
⅕ ea of Sea Salt
SIGNATURE SELECTS Sea Salt
⅕ ea of Slivered Almonds
Diamond Almonds, Slivered
⅕ ea of Sugar
Organic Cara Cara Orange
⅕ ea of Vanilla Extract
Pillsbury Vanilla Frosting
Vegan Pozole (Posole Verde Recipe)
Creamy Vegan Tomato Soup
Vegetarian Pasta Puttanesca
Vegan Gnocchi (Gluten Free)