Description
These Vegan Lemon Ricotta Pancakes are bursting with bright flavor, simple to prepare, and made with wholesome ingredients. Perfect for a delightful breakfast or brunch!
Ingredients
Scale
- 14 oz firm tofu, drained and unpressed
- zest of 1 lemon
- juice of ½ lemon
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ½ tablespoon white miso paste
- ½ teaspoon salt
- 1 cup non-dairy milk
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- zest of 1 lemon
- 2 tablespoons melted vegan butter or neutral oil, plus more for cooking
- 1 teaspoon vanilla extract
- 1½ cups (204g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan lemon ricotta (from recipe above)
- fresh berries (strawberries, blueberries, raspberries)
- maple syrup
- powdered sugar
- extra lemon zest
- vegan butter
Instructions
- Break the tofu into small pieces and add it to a food processor.
- Include the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt in the food processor.
- Blend until smooth and creamy, scraping down the sides as necessary. The mixture should mimic the texture of ricotta.
- Taste and adjust seasoning if necessary. Reserve ¾ cup for use in the pancake batter, saving any extra for other recipes.
Notes
The ricotta can be used as a spread on toast or added to pasta dishes.
Ensure the tofu is drained well for the best texture in pancakes.
You can customize the toppings with your choice of berries and syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg