Description
Whip up these Vegan Lemon Ricotta Pancakes for a delicious breakfast or brunch. With a creamy lemon ricotta made from tofu, this recipe delivers a burst of flavor and fluffy texture. Perfect for food lovers seeking a quick and satisfying meal!
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 to a food processor.
- Include lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt in the processor.
- Process the mixture until it becomes smooth and creamy, scraping the sides when necessary.
- Ensure the texture resembles traditional ricotta, creamy with slight graininess. Adjust seasoning if needed.
- Set aside ¾ cup of the mixture for the pancakes and reserve any extra for another use.
Notes
For a richer flavor, use a high-quality olive oil.
Feel free to substitute the non-dairy milk with your favorite plant-based milk.
Serve pancakes warm with fresh berries and maple syrup for a delicious breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg