pancakes

Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

INGREDIENTS:

  • 2 1/2 cups all purpose flour

  • 4 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 1/2 cups plant based milk

  • 2 tablespoons melted vegan butter

  • zest from 1 lemon

  • 3/4 cups fresh or thawed frozen blueberries

Lemon Ricottta:

  • 1 block firm tofu

  • 1/4 cup maple syrup, or a few tablespoons agave

  • Juice from 1 lemon

  • zest from 1 lemon

Blueberry Compote:

  • 1 and 1/2 cups fresh or frozen blueberries

  • 1/2 cups refined sugar

COOKING INSTRUCTIONS:

  1. For the compote: place blueberries and sugar in a medium sauce pan over medium. Mash up the blueberries some using the back of a spoon. Allow the berries to come to a simmer. Let them continue to simmer for about 20 minutes, stirring occasionally and allowing the liquid to reduce. After 20 minutes turn off the stove and let the berries cool in the pot.

  2. For the pancakes: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. Sprinkle 4-5 blueberries on top of each pancakes. This works better than mixing them into the batter because they like to sink to the bottom.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. For the ricotta: Drain the tofu, and break it into a few pieces. Add it along with the sweetener, lemon juice, and zest to a high speed blender or food processor, and blend until creamy and smooth.

  8. To serve, stack 3 or 4 pancakes and top with blueberry compote, lemon tofu ricotta, and extra lemon zest if you like.

Serves 4 - 6.

If you like this recipe, try these:

Vegan Orange Creamsicle Pancakes

Vegan Banana Pudding Pancakes

Vegan Samoa Pancakes

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Vegan Banana Pudding Pancakes

If you are even remotely southern, you have probably had classic banana pudding in your lifetime. Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue! It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously! So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!

If you are even remotely southern, you have probably had classic banana pudding in your lifetime. Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue! It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously! So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!

INGREDIENTS:

For the pudding:

  • 3 1/2 cups diary free milk ( we used almond)

  • 1/4 cup tapioca or corn starch

  • 3/4 cups sugar

  • 1 teaspoon vanilla extract

  • pinch of salt

For the Pancakes:

  • 2 1/2 cups all purpose flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanila extract

  • 2 tablespoons melted butter

  • 2 tablespoons sugar

  • 2 1/2 cups non dairy milk

Instructions:

  1. Prepare the aquafaba meringue according to instructions and set aside

  2. Add the ingredients for the pudding to a medium/large sized pot. Whisk in the starch so there are no lumps, and heat the mixture over medium heat. Continue to stir the mixture for about 5 minutes or until it has thickened to thin pudding consistency. You don’t want the pudding too thick because you want to be able to drizzle it over the pancakes. Once pudding has thickened, remove from stove top and set aside.

  3. Whisk dry pancake ingredients together. Add in the wet ingredients and mix until there are no lumps.

  4. Heat a large skillet or griddle over medium heat. Add a teaspoon of butter or some spray oil to the pan. Once the pan is nice and hot, scoop out pancake batter using a 1/4 cup measuring cup. Do not over crowed the pan. When tiny bubbles form and pop in the batter, the pancakes are ready to flip. If you notice the pancakes are too dark or beginning to burn, reduce the heat on your stove. Repeat with remaining pancake batter.

  5. On a baking sheet, make stacks of pancakes 3-4 high. If you want you can spread a little pudding between each pancake in the stack. I think it makes them extra yummy, but you can also just wait and drizzle it on at the end. Scoop a large dollop of sweet aquafaba whip on top of each stack. Set oven to broil. Once the coils are red in the oven, place the pan inside and DO NOT TAKE YOUR EYES OFF OF THE PANCAKES FOR EVEN A SECOND!!!! You just want the meringue to brown at the peeks. it will go from beautiful golden brown, to inedible black char in a matter of seconds, so once the aquafaba has started to brown, remove the pan from the oven.

  6. Using a spatula, transfer pancakes to a plate. Drizzle each pancake stack with vanilla pudding, and top with sliced bananas and crushed cookies.

Serves 4-6

If you like this recipe, try these:

Orange Creamsicle Pancakes

Chocolate, Caramel, Coconut Pancakes ( The Samoas)

Apple Cinnamon Pancakes with Candied Pecans

Vegan Orange Creamsicle Pancakes

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

INGREDIENTS:

The Pancakes

  • 2 tablespoons agave nectar

  • 3/4 cups white flour

  • 3/4 cups whole wheat or spelt four

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cups plant based milk

  • 1 tablespoon melted vegan butter or coconut oil

  • sliced almonds for garnish ( do not add to the pancake mix)

Orange Syrup

  • 2 large seedless oranges ( I used cara cara navel oranges)

  • 1 cup water

  • 3 tablespoons agave nectar

Sweet Vanilla Ricotta

  • 1 block firm tofu

  • 3 tablespoons maple syrup

  • Juice from 1/2 lemon

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1 teaspoon cinnamon

COOKING INSTRUCTIONS:

  1. FOR THE ORANGE SYRUP: Peel oranges. Cut oranges into quarters and place in a high speed blender or food processor. Process until the oranges are liquified. In a medium sized pot add the orange, water, and agave. Heat on medium heat, whisking often for about 20 minutes, until the mixture begins to thicken and seems sticky. Set aside to cool.

  2. FOR THE PANCAKES: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. FOR THE RICOTTA: Add all of the ricotta ingredients to a hight speed blender or food processor and blend until the mixture is completely smooth. Taste for sweetness. You can add more maple syrup if it is not sweet enough for you.

  8. Top pancakes with a scoop of vanilla ricotta, drizzle with the oranges syrup, and sprinkle with sliced almonds to serve.

Serves 3 - 4. The pancake recipe can easily be doubled to serve more. The ricotta and syrup will serve more and will not need to be doubled.

Light and Fluffy Vegan Pancakes

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INGREDIENTS:

  • 1 1/4 cups all purpose flour

  • 2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cup plant based milk

  • 1 tablespoon melted vegan butter

COOKING INSTRUCTIONS:

  1. Whisk all dry ingredients in a large bowl.

  2. Add in the melted butter, plant based milk, vanilla, and stir well.

  3. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

  4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  5. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

Serves 3 - 4