These hotcakes are the ultimate weekend brunch food, only taking minutes to prepare. The addition of the buttermilk gives these hotcakes a distinctive taste and tender texture due to the acidity of the milk. I often make my own buttermilk, adding 1 tablespoon of lemon juice to every cup of almond or coconut milk. The result is the same. These hotcakes are dairy-free, however the ricotta isn't. For a completely dairy-free version, simply substitute coconut yoghurt for the ricotta. These hotcakes are equally as good with blueberries or banana, or a tropical combination of mango and passionfruit!
BUTTERMILK HOTCAKES WITH WHIPPED RICOTTA & STRAWBERRIES