To create the almond ricotta, place the almonds or almond flour into a high-speed blender alongside the filtered water, maple syrup and salt. Blend the mix for 2 minutes, or until the almond “milk” is completely white, creamy and smooth and no large pieces of almonds left. Strain the almond milk through a nut milk bag into a large saucepan and discard the pulp.

Heat the milk over medium-heat until it just about begins to bubble. Turn off the heat immediately and stir through the lemon juice and vinegar. Place a lid on top of the saucepan and allow for the milk to curdle and fully cool down slowly at room temperature for a few hours (don’t skip this vital step.).

Place a sieve over a medium bowl and line it with a fresh cheesecloth. Pour in the cold, curdled almond milk, then tie the ends of the cloth into knots and hang it onto a large wooden spoon over a bowl to catch the liquid. Do not squeeze the curdled milk and simply allow for the liquid to trickle out naturally. Place the bowl into the fridge and after 8 hours (or the next day) the almond ricotta is ready.

To make the pancakes, mix plant milk and lemon juice in a jug and set aside to curdle for 10 minutes. Stir in the almond ricotta and whisk until smooth.

In a separate bowl, sift the flour, almond flour, salt, baking powder, and baking soda, then pour in the wet mix and stir until you have a smooth pancake batter.

Heat a non-stick pan over medium heat and lightly grease it with a little rapeseed oil. Pour about 2-3 tablespoons of batter into the pan at a time and shape the pancakes.

Once the edges firm up, carefully flip the pancakes and cook on each side until golden.

Serve the pancakes topped with almond ricotta and roasted cherry tomatoes, sprinkle a few crunchy seeds over the top and enjoy with a drizzle of balsamic glaze.