Our light and fluffy Vegan Pancakes topped with a Lemon Cashew Ricotta are an easy, elegant, and delicious breakfast, brunch or dinner. Topped with fresh berries, warm and fresh from the griddle, the flavor of our whole wheat pancakes is out of this world.
Ingredients for Vegan Pancake Recipe
- Whole Wheat Flour. These east vegan pancakes are not gluten-free. You can make them GF by substituting whole wheat flour with a one-for-one GF flour mix.
- Baking Powder.
- Lemon Zest. If you do not love the flavor of lemon and plan to use a different topping variation, you can leave this out or use orange zest instead.
- Salt.
- Unsweetened Non-Dairy Milk. You can use almond milk, soy milk, oat milk, or coconut milk. Just make sure it is plain, unsweetened, dairy-free milk.
- Coconut Oil. Any solid, neutral fat can be used (non-dairy butter, for instance.)
- Lemon Juice. If you prefer, you can use vanilla extract instead to soften the overall lemon flavor.
- Maple Syrup.
Ingredients for the Vegan Lemon Ricotta
- Boiling Water. If you use a pan with a lid available when you boil the water, you can remove it from the heat, add the cashews and the lid, and let them soak right in this pan. Saves washing an extra dish!
- Raw Cashews. Do not use toasted cashews.
- Nutritional Yeast. Adds hints of cheesy flavor.
- Lemon Juice.
- Lemon Zest.
- Salt.
How to Make the Vegan Ricotta Topping Recipe
Prepare your dairy-free lemon ricotta first by combining the boiling water and cashews in a heat-proof bowl covered with a lid. Let these soak for thirty minutes.
Once soaked, combine the nutritional yeast, lemon juice, lemon zest, and salt in a food processor and pulse the mixture until it has the consistency of ricotta cheese (small curd). Refrigerate until you are ready for it.
How to Make Vegan Pancakes
Next, prepare the pancake batter. Combine the dry ingredients, flour, baking powder, lemon zest, and salt, in a mixing bowl. In a separate bowl, mix the wet ingredients: the milk, coconut oil, lemon juice, and maple syrup. Pour this over the flour mixture and stir until barely combined. Do not overmix.
Preheat your skillet to medium heat. Spread out the batter in the pan and cook for 1-2 minutes on the first side. When bubbles start to form on the surface, flip it over and cook for another minute or so. Top and serve!
Variations for Easy Vegan Pancakes with Lemon Ricotta
Our pancakes are topped with blackberries and maple syrup, but you could try so many different garnishes for these pancakes. Here are more ideas:
- Berries. Blackberries, raspberries, blueberries, or strawberries.
- Fruit. Bananas or apple slices.
- Other Toppings. White chocolate chips, chocolate chips, sprinkles, sanding sugar, powdered sugar, or crushed Lemonhead candy.
- Flavored Syrups. Fruit-flavored, caramel, vanilla, or chocolate syrup. Normal pancake syrup. Peanut butter.
- Cinnamon and Sugar. Add a little to the top of the pancake before you flip it over for the last minute of cook time, so that the cinnamon loses it's raw edge.
How to Store Vegan Pancakes
Leftover pancakes can be frozen individually in freezer-quality bags or separately on a baking sheet and combined into one airtight container. Reheat these fluffy pancakes in a toaster or microwave for just a few seconds. If you don't want to freeze the leftovers, place the leftovers in your refrigerator for a few days.
Frequently Asked Questions
What is the difference between vegan pancakes and regular pancakes?
Two ingredients that make regular pancakes, which are not vegan, are milk and eggs. If you can find a recipe that doesn't use either of these ingredients, it is likely to be a vegan pancake recipe.
Can I use water instead of milk in this vegan pancakes recipe?
Yes, but you may want to add a little extra fat. Even the non-dairy milk options add fat to the recipe.
What is your favorite vegan pancake recipe?
We have so many vegan pancake recipes you can try, and this is just one of them. They are all our favorites! Here are links to the others for variety.
- Vegan Beet & Pumpkin Pancakes
- Buckwheat Pancakes with Mangoes and Blueberries
- Savory Chickpea Pancakes with Labneh Caper Sauce
- Vegan Morning Glory Waffles
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PrintVegan Whole Wheat Pancakes With Lemon Cashew Ricotta
- Total Time: 1 hour 10 mins
- Yield: 6-8 1x
Description
Surprise Mom with breakfast in bed on Mother's Day! These Vegan Whole Wheat Pancakes With Lemon Cashew Ricotta are easy, elegant and delicious.
Ingredients
- For the lemon cashew ricotta:
- 1 cups boiling water
- ½ cup raw cashews
- 1 tsp nutritional yeast
- 1 tsp lemon juice
- Zest of 1 small lemon
- Pinch of salt
- For the pancakes:
- 1 cup whole wheat flour
- 1 ½ tbsp baking powder
- 1 tsp lemon zest (optional)
- â…› tsp salt
- 1 cup unsweetened non dairy milk, lukewarm
- 2 tbsp coconut oil, melted
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Garnish:
- Berries and maple syrup
Instructions
- To prepare the ricotta, combine the boiling water and cashews in a heat proof bowl and let them soak for 30 minutes. Drain well
- Combine the soaked cashews. nutritional yeast, lemon juice, lemon zest and salt in the food processor and pulse until it has the consistency of ricotta cheese (small curd). Refrigerate until ready to use
- To prepare the pancakes, combine the flour, baking powder, lemon zest and salt in a large bowl
- In a separate bowl, whisk together the milk, coconut oil, lemon juice and maple syrup. Pour it over the flour mixture and mix until just combined (do not overmix)
- Heat a non stick skillet over medium low heat and brush it lightly with oil or cooking spray. Add about ¼ cup batter and spread it slightly. Cook for 1-2 minutes, until some bubbles start to form on the surface. Carefully flip it over and cook for another minute. Repeat the process with the rest of the batter
- Serve with lemon cashew ricotta, berries and maple syrup to taste
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 pancake with ricotta
- Calories: 145
- Sugar: 2.1
- Sodium: 316
- Fat: 8.2
- Saturated Fat: 3.6
- Unsaturated Fat: 3.7
- Trans Fat: 0
- Carbohydrates: 15.5
- Fiber: 2
- Protein: 4
- Cholesterol: 0
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