1 teaspoon blood orange zest plus 2 tablespoons blood orange juice
2 tablespoons butter
Blood Orange Syrup (optional):
1/3 cup maple syrup
1/4 teaspoon blood orange zest
Blood orange slices, for garnish
To make the pancakes, whisk together the flour, baking powder, and salt in a medium mixing basin until well blended.
Whisk together the ricotta, almond milk, vanilla, blood orange zest and juice, and egg in a small mixing bowl until well blended.
Combine the wet and dry ingredients in a mixing bowl and stir until barely moistened (be careful not to overmix).
Melt the butter in a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter into the pan for each pancake, smoothing it out with the back of the measuring cup into a round shape
Cook for 3 minutes, or until the surface of the pancakes begins to boil. Cook for 3 minutes more, flipping the pancakes with a spatula until the second side is lightly browned. If desired, serve warm with blood orange syrup.
To make the blood orange syrup, combine the maple syrup and blood orange zest in a microwave-safe bowl and heat until warm, about 15 seconds. Drizzle the syrup over the pancakes and top with more blood orange segments.