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Fluffy and Delicious Vegan Lemon Ricotta Pancakes.

Joanne Molinaro
For the morning (or evening) after a very VERY long day.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes

Equipment

  • 1 3 1/2 inch cookie cutter (optional)

Ingredients
  

Blueberry Sauce.

  • 1 cup blueberries (frozen or fresh)
  • 2 tbsp sugar
  • 1 tbsp lemon juice

Vegan Lemon Ricotta Pancakes.

  • 1/4 cup soy milk
  • 1 tbsp lemon juice
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/4 cup organic granulated sugar
  • zest of one lemon
  • 1/4 cup silken tofu
  • 6 tbsp aquafaba
  • 1 tsp vanilla extract
  • 3/4 cup vegan ricotta
  • 1 tbsp melted vegan butter (plus more for cooking the pancakes)

Instructions
 

Blueberry Sauce.

  • Add blueberries into a small sauce pot over medium-low heat. Add to it 2 tablespoons of sugar (or maple syrup), along with 1 tablespoon of lemon juice. Continue stirring with whisk until sugar dissolves and sauce thickens, about 5 minutes. Set aside.

Vegan Lemon Ricotta Pancakes.

  • To make the pancake batter, start by making the vegan buttermilk: whisk together your soy milk with 1 tablespoon of lemon juice. You'll see it has an immediate curdling effect. That is what you want. Set that aside.
  • In a mixing bowl, whisk together your dry ingredients: flour, baking powder, and salt. Then, to a large bowl, add your sugar along with your lemon zest. Then, get in there with your hands and massage the sugar with the lemon zest. This massaging action is what will make your pancakes extra lemony so don't skip it!!
  • To the bowl with the lemonized sugar, add the aquafaba and silken tofu. Whisk until the silken tofu has broken up and aquafaba is foamy. Then, add your vegan buttermilk, ricotta, melted butter, and vanilla extract. Stir everything together until well-combined. Then, pour in your dry ingredients and stir until all the dry ingredients have been incorporated.
  • To a large griddle or non-stick pan over low heat, add a little oil or more butter. When the butter has melted, add about 1/4 cup of your batter to the griddle, using your spoon to make sure it doesn't spread out too much. OR, place a greased cookie cutter (about 3 1/2 inches in diameter) right on your pan and pour your batter into the cookie cutter. Place the lid of a large pan on top of your pancake and let it cook for about 2 to 3 minutes, until the bottom is golden brown. Flip and repeat. Serve vegan lemon ricotta pancakes with blueberry sauce.
Keyword vegan lemon ricotta pancakes
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