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
Scale
- For the lemon cashew ricotta:
- 1 cups boiling water
- 1/2 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 1/2 tbsp baking powder
- 1 tsp lemon zest (optional)
- 1/8 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 1/4 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