Description
These vegan lemon ricotta pancakes are a flavorful and easy breakfast option. Made with creamy tofu and zesty lemon, they’re perfect for a wholesome start to your day!
Ingredients
Scale
- 14 oz firm tofu, drained and unpressed
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- ½ tbsp white miso paste
- ½ tsp salt
- 1 cup non-dairy milk
- 2 tbsp fresh lemon juice (from about ½ lemon)
- Zest of 1 lemon
- 2 tbsp melted vegan butter or neutral oil, plus more for cooking
- 1 tsp vanilla extract
- 1½ cups (204g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 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 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 needed.
- The texture should resemble traditional ricotta. Taste and adjust seasoning if necessary.
- Reserve ¾ cup of the mixture for pancakes and store the rest for later use.
Notes
Fresh berries make a great topping for these pancakes.
Adjust the sweetness by varying the amount of granulated sugar.
Serve with maple syrup and powdered sugar for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg