Description
These Vegan Lemon Ricotta Pancakes offer a burst of citrus flavor and a fluffy texture. Perfect for breakfast or brunch, they’re easy to make and satisfying.
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 lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt to the processor.
- Blend until the mixture is smooth and creamy, ensuring to scrape down the sides as needed.
- The texture should resemble traditional ricotta, creamy yet slightly grainy. Taste and adjust seasoning if desired.
- Reserve ¾ cup of the mixture for the pancakes and keep the remaining for another use.
Notes
Fresh lemon juice enhances the flavor, so use fresh instead of bottled.
These pancakes are perfect topped with fresh berries and maple syrup.
Any leftover lemon ricotta is great on toast or in pasta dishes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg