Description
Try these Vegan Lemon Ricotta Pancakes for a delightful breakfast experience. Featuring firm tofu, fresh lemon, and a touch of olive oil, this recipe promises a fluffy texture and a burst of citrus flavor. Easy to prepare and perfect for any meal!
Ingredients
Scale
- 14 oz firm tofu, drained and unpressed
- Zest of 1 lemon
- 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
- 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
- Fresh berries (for serving)
- Maple syrup (for serving)
- Powdered sugar (for serving)
- Extra lemon zest (for garnish)
- Vegan butter (for cooking)
Instructions
- Break the tofu into small pieces and place in a food processor.
- Add lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt to the processor.
- Blend until smooth and creamy, ensuring to scrape down the sides as necessary.
- The texture should closely resemble ricotta; taste and adjust seasoning if necessary.
- Set aside ¾ cup of the tofu mixture for the pancakes, reserving extra for other uses.
Notes
For a more robust lemon flavor, add additional lemon zest or juice to the batter.
Ensure to use firm tofu for the best texture.
These pancakes are delicious served with maple syrup and fresh berries.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg