Description
These Vegan Lemon Ricotta Pancakes are a delightful balance of zingy citrus and rich creaminess. Made from simple ingredients like tofu, lemon, and non-dairy milk, they are perfect for a delightful breakfast or brunch. They’re easy to whip up and sure to satisfy your taste buds!
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 and place it in a food processor.
- Add lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
- Process until smooth and creamy, scraping down the sides as necessary.
- The mixture should be creamy with a slight graininess similar to ricotta. Adjust seasoning if needed and reserve ¾ cup for the pancakes.
Notes
Feel free to use other non-dairy milk options like almond or soy milk.
Top pancakes with fresh berries, maple syrup, or powdered sugar for serving.
Leftover vegan lemon ricotta can be used on toast or in pasta.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg