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Make the vegan ricotta first, squeeze as much liquid out of the tofu as possible,( I like to squeeze mine over the sink) then place all the ricotta ingredients 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.
Now, in a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine. Set aside.
In a medium mixing bowl, add the flax and water to make a flax egg. Whisk and let sit for a minute to thicken.
In the mean time, measure out the almond milk and add the lemon juice to the milk to create vegan buttermilk. Let sit for a minute.
Now add the vanilla, lemon zest and coconut oil to the bowl with the flax egg. Whisk to fully combine. Now whisk in the almond milk/lemon juice mixture.
Then, add 1/2 Cup of the vegan ricotta to the wet mixture, and stir. You don't need to combine fully, just fold in so you still have creamy pockets of ricotta.
Pour the wet ingredient into the dry ingredients, and stir to combine. Once everything is fully incorporated, fold the blueberries into the batter.
Heat a skillet or griddle and spray with non stick spray. Add as much batter as you want(depending on how large you want them). Now, you can add a little more ricotta into the pancakes if you want by adding a few drops around the pancake while it cooks on one side. Cook for a few minutes, then flip when ready. Cook for a few more minutes until cooked fully through.
Repeat until all the pancakes are cooked! Serve with maple syrup or blueberry sauce!