Description
These Vegan Lemon Ricotta Pancakes are fluffy, zesty, and perfectly easy to make. With key ingredients like tofu and fresh lemons, they are an irresistible treat for breakfast, brunch, or any time you crave something sweet and wholesome.
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 with your hands.
- Add the tofu to a food processor along with lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
- Process until the mixture is smooth and creamy, remembering to scrape down the sides as needed. It should resemble traditional ricotta in texture.
- Taste and adjust seasoning as necessary. Set aside ¾ cup of the mixture for the pancakes, saving any leftover for other meals.
Notes
Feel free to add different types of berries for variety.
These pancakes can be served with maple syrup or powdered sugar for extra sweetness.
The vegan ricotta can be used as a spread for toast or an ingredient in pasta dishes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg