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Vegan Raspberry Lemon Ricotta Pancakes

Rock your morning with these veganized ricotta pancakes.

I happened to have fresh raspberries and lemons in the fridge and decided to try making some raspberry lemon ricotta pancakes. This was my absolute first time making these and I was surprised at how good they turned out. You can easily make tofu ricotta for savory dishes, but swap spices and herbs for a little sugar and some lemon juice and you got yourself a perfect way to jazz up some regular ol' pancakes. Skip the butter and syrup and top them with a raspberry and date syrup sauce for some extra pizzazz.



VEGAN RASPBERRY LEMON RICOTTA PANCAKES

serves 3-4 (or 1-2 if you're really hungry)


INGREDIENTS

Ricotta:

  • 1/3 block of pressed, firm tofu

  • 1 tablespoon pure cane sugar

  • juice from 1 lemon

  • pinch of salt


Pancakes:

  • 1-1/2 cups flour

  • 1/3 cup pure cane sugar

  • 2 teaspoons baking powder

  • pinch of salt

  • 2 flax eggs ( 1 tbsp flaxseed + 3 tbsp water = 1 flax egg)

  • 1-1/2 cups non-dairy milk (I used oat milk)

  • 1/2 tablespoon almond extract (can use vanilla if preferred)

  • Fresh raspberries

  • Date syrup


LET'S COOK

  1. Make sure the tofu is pressed to remove as much moisture as possible. Crumble up about 1/3 of the block in a food processor and add the sugar, pinch of salt, and lemon juice. Mix until blended, then set aside.

  2. In a small bowl, mix the flaxseed and water to make 2 flax eggs (2 tbsp flaxseed and 6 tbsp water) Set aside to let thicken.

  3. In a large mixing bowl, add all of the dry ingredients (flour, sugar, baking powder, and salt) and whisk until blended.

  4. In another bowl, add your milk, almond extract, and flax eggs. Fold in about half of the tofu ricotta.

  5. Add the wet ingredients into the dry ingredients and stir until combined.

  6. Fold in the rest of the ricotta and add a handful of fresh raspberries (save some for the sauce), stirring some but don't completely blend. This will make sure there are some pockets of creamy ricotta in the pancakes.

  7. In a skillet warmed over medium heat, add a bit of vegan butter and then scoop on the mix to make the pancakes. Mine were on the medium/large side and the mixture made a total of 8 pancakes.

  8. Flip once they start to brown some on the bottom.

  9. To prepare the raspberry sauce, add a handful of raspberries to a small pot and enough date syrup to coat the bottom. Put the pot over low heat and stir occasionally until the raspberries start to break down some.

  10. Plate the pancakes and pour the raspberry sauce on top and serve.

Enjoy these non-dairy, egg-free delicious pancakes!

Have suggestions, corrections, ideas? Drop a comment below. I am always looking to improve or try new things!


- Kat

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