Vegan Lemon, Blueberry and Ricotta Pancakes
Super fluffy vegan buttermilk pancakes studded with lemon, blueberries and sweet vegan ricotta!
Hi friends! I am back from New York City full of ideas, and I missed you all so much! I feel really strange without working and I took a break the entire time. It was nice, but odd. I thank you all for letting me take a much needed vacation and hanging in there! While I was on my trip, we ate at one of my favorite breakfast places, and their special for the day was lemon, blueberry and ricotta pancakes! Not vegan. I have heard a great deal about this combo, and how amazing it is!
Obviously, I was all like, anything you can do, I can do vegan! So here we are, with hands down the best pancakes I have ever eaten. I know you probably hear that a lot, but this is the one time I think it is a 100% accurate assessment! Bright lemon, sweet and juicy blueberries, creamy and delicious vegan tofu ricotta, all wrapped up in the most perfect fluffy vegan pancakes!
First, I started by making sweet vegan tofu ricotta with a little sugar and lemon juice and zest! Then the best damn vegan buttermilk pancakes. Fold in the blueberries and more lemon zest and juice. I added half the ricotta into the batter to make it moist and fluffy. Then when the pancakes are cooking I added some more ricotta into the batter. This creates creamy sweet little pockets of ricotta!
I like to top mine with homemade blueberry sauce, which is super quick and easy! Followed by some maple syrup. They are mind blowing. I am not just saying that, even though I may be slightly biased. I can honestly say, no pancakes top these!
These vegan lemon, blueberry and ricotta pancakes are love on a plate! I pour my soul into everything I create, and it shows itself in these damn pancakes! They are perfect.
Super fluffy vegan buttermilk pancakes studded with lemon and blueberries, with vegan sweet ricotta folded in!
- 1/2 Block Extra firm tofu
- 1 tsp. Lemon zest
- Juice of 1 Lemon
- 2 tsp. Cane sugar
- 1/4 tsp. Salt
- 2 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 3 Tbsp. Cane sugar
- 2 C. Almond milk
- 2 tsp. Lemon juice
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1/4 C. Coconut oil, melted
- 1 Tbsp. Lemon zest
- 3/4 C. Blueberries
- Maple syrup(optional)
- Blueberry sauce(optional)
Make the vegan ricotta first, squeeze as much liquid out of the tofu as possible,( I like to squeeze mine over the sink) then place all the ricotta ingredients in a food processor and process for a minute or so scraping down the sides as needed until the ricotta is smooth and creamy. Set aside or place in the fridge until ready to use.
Now, in a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine. Set aside.
In a medium mixing bowl, add the flax and water to make a flax egg. Whisk and let sit for a minute to thicken.
In the mean time, measure out the almond milk and add the lemon juice to the milk to create vegan buttermilk. Let sit for a minute.
Now add the vanilla, lemon zest and coconut oil to the bowl with the flax egg. Whisk to fully combine. Now whisk in the almond milk/lemon juice mixture.
Then, add 1/2 Cup of the vegan ricotta to the wet mixture, and stir. You don't need to combine fully, just fold in so you still have creamy pockets of ricotta.
Pour the wet ingredient into the dry ingredients, and stir to combine. Once everything is fully incorporated, fold the blueberries into the batter.
Heat a skillet or griddle and spray with non stick spray. Add as much batter as you want(depending on how large you want them). Now, you can add a little more ricotta into the pancakes if you want by adding a few drops around the pancake while it cooks on one side. Cook for a few minutes, then flip when ready. Cook for a few more minutes until cooked fully through.
Repeat until all the pancakes are cooked! Serve with maple syrup or blueberry sauce!