@itsromab
Roma BPlant-Based Blueberry Lemon Ricotta Pancakes 🌱🥞🫐🍋 Ingredients✨ Vegan Ricotta 1/2 block firm tofu (7 oz), drained 1 tbsp nutritional yeast 2 tsp lemon juice 2 tbsp plant-based milk (I used @maizlyforall ) 1/4 tsp salt 1/2 tsp vanilla extract 1 tsp maple syrup Pancakes 1 cup all-purpose flour 2 tbsp sugar 1 tbsp baking powder 1/4 tsp salt 1 cup + 2 tbsp plant-based milk 1 tbsp oil or melted vegan butter 1 tsp vanilla extract 3/4 cup fresh or frozen blueberries Flax Egg Replacer 1 tbsp flaxseed meal 3 tbsp water For Serving Maple syrup Extra vegan ricotta Lemon zest Additional blueberries Method✨ Make the Vegan Ricotta Combine tofu, nutritional yeast, lemon juice, plant milk, salt, vanilla, and maple syrup in a food processor or blender. Pulse until crumbly and ricotta-like. Prepare the Pancake Batter Whisk together flour, sugar, baking powder, and salt in a bowl. In another bowl, mix plant milk, oil, vanilla, flax egg. Pour wet ingredients into dry ingredients. Stir until just mixed. Fold in 1/4 cup of the prepared vegan ricotta and the blueberries. Cook the Pancakes Heat a lightly oiled nonstick pan over medium heat. Pour 1/3 cup of batter per pancake. Cook until bubbles form and edges set, about 3 minutes. Flip and cook for 1–2 more minutes until golden. Serve Top pancakes with remaining vegan ricotta. Drizzle with maple syrup. Garnish with extra blueberries and a sprinkle of lemon zest. #vegan #veganfood #veganrecipe #plantbased #pancakes
On the profile · Jan 20, 2026