Description
These Vegan Lemon Ricotta Pancakes are the perfect combination of fluffy and flavorful, made with fresh lemon juice and creamy tofu. A delightful breakfast to start your day!
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 place them in a food processor.
- Add lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt to the processor.
- Blend until smooth and creamy, scraping the sides as necessary. The mixture should be similar to ricotta, creamy but slightly grainy.
- Taste the mixture and adjust seasoning if necessary. Set aside ¾ cup for the pancakes, keeping any extra for later use on toast or in pasta.
Notes
For added sweetness, consider topping pancakes with maple syrup and fresh berries.
This recipe can be doubled for larger servings or meal prep for breakfast during the week.
Store any leftover vegan ricotta in the fridge for up to three days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg