Description
These Vegan Lemon Ricotta Pancakes are light and fluffy, made with creamy tofu and fresh lemon for a delightful breakfast. Perfect for any meal, they bring a burst of flavor and are super easy to whip up at home!
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 it in a food processor.
- Add the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt to the food processor.
- Process until the mixture is smooth and creamy, scraping down the sides as needed to achieve the right texture resembling ricotta.
- Taste the mixture and adjust the seasoning if necessary, setting aside ¾ cup of the vegan ricotta for the pancakes.
Notes
This recipe makes enough for 10 servings, perfect for gatherings.
Leftover lemon ricotta can be used on toast or in pasta dishes.
Make sure to adjust the thickness by adding more non-dairy milk or flour as desired.
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