Description
These Vegan Lemon Ricotta Pancakes are a delightful breakfast treat, featuring the perfect balance of tangy lemon and creamy texture. They’re easy to make and full of flavor, crafted with firm tofu and non-dairy milk for a healthy twist. Top with fresh berries and maple syrup for a delicious start to 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)
- 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
- ¾ cup vegan lemon ricotta
- 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 the mixture is smooth and creamy, scraping down the sides as necessary. It should mimic the texture of traditional ricotta with a slight graininess.
- Taste the mixture and adjust seasoning if necessary, then set aside ¾ cup for the pancakes, reserving any extra for another use.
Notes
Ensure tofu is drained for the creamiest texture.
Feel free to add more lemon juice for extra tang.
These pancakes pair well with a variety of toppings like fresh fruits or syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg