Ricotta-Lemon PancakesYield: 12 pancakes (4 servings)

 

This is the perfect light and lovely breakfast or brunch treat for Mom on her special day.  Tofutti Better than Ricotta Cheese is not available everywhere, but hopefully you can find it or another vegan brand where you live, as there really is not an equivalent product to substitute.

Happy Mother’s Day to all…regardless of who your children are!  (Mine happen to be 140 teenage art students that I am privileged to teach and “the twinz”: a pair of beloved lookalike canines.)

Tofutti loved my recipe and posted it HERE.

Vegan Ricotta Lemon Pancakes:

1 1/2 cup all purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soymilk (or your favorite non-dairy milk)

3/4 cup Tofutti Better than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2  large lemon

Lemony Maple-Ricotta Cream (recipe follows)

Garnish:  fresh strawberries or blueberries plus additional lemon zest and/or confectioner’s sugar for dusting

In a large bowl, stir together dry ingredients.  Make a well in the center, pour in soymilk, and whisk just until combined.  Add ricotta in several spoonfuls, and whisk into batter, along with almond extract and lemons zest.  Avoid over-mixing.  Spray cast iron skillet with non-stick spray.  (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.)  Heat skillet over medium-high.  Make pancakes using a 1/4 cup measure, 3 at a time.  Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside.  Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside.  Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.  Garnish top of stack as desired with fresh berries, lemon zest, and or a sprinkle of confectioner’s sugar.

 

Lemony Maple-Ricotta Cream:

1/2 cup Tofutti Better than Ricotta

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth.  The mixture will be creamy for drizzling; not fluffy.

 

 

 

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