Lemon Ricotta Blueberry Pancake Casserole

To make the pancakes, whip together the wet ingredients (almond ricotta, nut milk, 3 eggs, 1/4 cup coconut sugar, lemon zest and juice) then mix in the dry ingredients (1.5 cups GF flour, 1 tbsp baking powder, 1/4 tsp sea salt). Make the pancakes on a flat skillet, then cut them in half. Spray an 8x8 square baking dish with nonstick cooking spray and line the pancake halves in two rows, flat side down. Blend the custard ingredients together (1 cup plant based vanilla kefir, 3 eggs, 2 tbsp coconut sugar) then pour over the lined pancakes. Add organic blueberries on top. Bake at 350° F for 45 minutes. Once done baking, top with granola and serve with maple syrup.