Description
These Vegan Lemon Ricotta Pancakes are soft, fluffy, and bursting with lemon flavor. Made with firm tofu and non-dairy ingredients, they make a quick and delightful breakfast perfect for any 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)
- 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 add it to a food processor along with lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
- Process until smooth and creamy, scraping down the sides as necessary. The mixture should resemble traditional ricotta in texture—creamy yet slightly grainy. Adjust seasoning as needed and set aside ¾ cup for the pancakes.
Notes
For best results, ensure the tofu is well-drained for a creamy texture.
Feel free to top the pancakes with fresh berries and maple syrup for an extra delightful taste.
The leftover vegan ricotta can be used in other dishes, such as pasta or on toast.
Nutrition
- Serving Size: 1 pancake
- Calories: 186
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg