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
1 block firm tofu
1/4 cup maple syrup, or a few tablespoons agave
Juice from 1 lemon
zest from 1 lemon
1 and 1/2 cups fresh or frozen blueberries
1/2 cups refined sugar
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.
For the pancakes: Whisk all dry ingredients in a large bowl.
Add in the melted butter, plant based milk, vanilla, and stir well.
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.
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.
Repeat, adding more butter or oil to the pan as needed, until all batter is used.
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.
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.
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