Description
These Vegan Lemon Ricotta Pancakes are bursting with flavor and easy to prepare. Made with firm tofu, lemon zest, and a hint of miso, they offer a delicious twist on a beloved breakfast classic, perfect for any cozy morning.
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
- fresh berries (strawberries, blueberries, raspberries)
- maple syrup
- powdered sugar
- extra lemon zest
- vegan butter
Instructions
- Break the tofu into small pieces and place in a food processor. Add the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
- Process until the mixture is smooth and creamy, scraping down the sides as necessary. The consistency should resemble traditional ricotta with a slight graininess. Adjust seasoning to taste and set aside ¾ cup for the pancakes, storing any leftover for another use.
Notes
These pancakes are best served fresh, paired with maple syrup and berries for added flavor.
Leftover vegan lemon ricotta can be enjoyed on toast or in pasta dishes.
Ensure the tofu is well-drained for the best texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 202
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg