Vegan Lemon Ricotta Pancakes
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Sweet Simple Vegan · by Sweet Simple Vegan★ 5.0

Vegan Lemon Ricotta Pancakes

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 25%
CARBS 36G47% OF CAL
6G FIBER15G OTHER15G TOTAL SUGAR
FAT 13G39% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy vegan pancakes made with tofu-based lemon ricotta, bright and tangy. Served with berries and maple syrup for a weekend breakfast.

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Nutrition & ingredients

Ingredients

serves 10
  • 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)
  • 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 (from recipe above)
  • Fresh berries (strawberries, blueberries, raspberries)
  • Maple syrup
  • Powdered sugar
  • Extra lemon zest
  • Vegan butter
PREP
15M
SODIUM
283MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.