So you've got your regular weekend pancakes that are your go-to, but what you're really missing is those special occasion, knock-your-socks off pancakes. Well, problem solved. These bad boys are melt-in-your-mouth, perfect juxtaposition of sweet and tart, and honestly, just divine. If you've ever been to Zazie in San Francisco, then you know what inspired this vegan version, but these are studded with blueberries, for extra pizazz. Once you try them, you'll know how much you need this recipe in your life. These pancakes are...
HEARTY
SWEET
CREAMY
TART
DELICIOUS
Basically, don't waste another minute and go make them!! Take my advice though and serve with my Lemon Curd, found here. It really takes these over the top!! (Pro tip: Having the lemon curd and ricotta done in advance would also really help speed things up the morning of!)
In Health + Happiness,
Sarah
Lemon Ricotta Pancakes
These sweet and a little bit of savory fancy cakes will have you feeling like you treated yourself to brunch at the hottest spot in town. But without waiting in line!
Makes: 10-12 pancakes
Prep time:
Cook time:
- 1/2 block (7-9oz) firm tofu*
- 1 tsp lemon zest
- Juice of 1 lemon (about 2 Tbsp)
- 2 tsp raw organic cane sugar
- 1/4 tsp sea salt
- 2 Tbsp flax meal + 5 Tbsp water
- 2 cups almond milk + 2 tsp lemon juice or apple cider vinegar
- 2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 Tbsp raw organic cane sugar
- 1/4 cup Earth Balance, melted
- 1 Tbsp lemon zest
- 3/4 cup frozen blueberries
- Lemon Curd
- Fresh blueberries or Blueberry sauce**
- Make the vegan ricotta first (or in advance!). Press or squeeze as much liquid out of the tofu as possible, then place all the ricotta ingredients (to use the whole block, you can just double the recipe and use for lasagna or stuffed shells later in the week!) 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.
- Then make the flax egg. In a small dish, add the flax and water to make a flax egg. Whisk and let sit in the refrigerator for a minute to thicken.
- Make your vegan buttermilk. In a large liquid measuring cup, measure out the almond milk and add the lemon juice or ACV to the milk and stir. Let sit on countertop for a minute to begin to curdle.
- Now, in a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine. Set aside.
- Then add the vanilla, lemon zest, melted Earth Balance and flax eggs to the measuring cup with the buttermilk mixture. Whisk to fully combine.
- Pour the wet ingredients into the dry ingredients, and stir to combine.
- Then, add 1/2 cup of the vegan ricotta and the frozen blueberries to the mixture, and fold in so you still have creamy pockets of ricotta. Everything just needs to be incorporated, but not mixed super well.
- Heat a skillet or griddle on medium/high heat and when warm, spray with non-stick spray. Add about 1/3 cup batter per pancake (or whatever size you prefer). Cook for a 2-3 minutes on the first side, then flip when bubbling throughout and appears dry and browning around the edges. Cook for 1-2 minutes on second side until cooked fully through. Repeat until all the pancakes are cooked! Serve with lemon curd and/or blueberry sauce!
*You could also use Extra firm soaked in water, but NOT the extra firm tofu that is vacuum-packed.
**To make blueberry sauce, add ~1 cup or so of frozen blueberries to a sauce pan, heat and smash a bit, with a little bit of maple syrup. Stir until warm. Serve immediately.
Recipe adapted from Lauren over at Rabbit and Wolves.