Description
Enjoy the deliciousness of Vegan Lemon Ricotta Pancakes! This recipe combines the freshness of lemon with creamy tofu, offering a quick and easy meal perfect for breakfast or brunch.
Ingredients
Scale
- 14 oz firm tofu, drained and unpressed
- Zest of 2 lemons
- Juice of 1 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
- 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 needed for an even texture.
- Taste the mixture and adjust the seasoning if necessary, then set aside ¾ cup for pancakes.
Notes
Ensure tofu is drained well for the best texture in the ricotta.
Feel free to use any non-dairy milk you prefer, such as almond or oat milk.
Serve pancakes warm with fresh berries and maple syrup for a perfect breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg