Blueberry Tofu Ricotta Pancakes Recipe

blueberry tofu ricotta pancakes recipe

Here’s a delicious twist on a breakfast favorite, from vegan chefs Heather Goldberg and Jenny Engel of Spork Foods. It contains a ton of great SuperFoods, and leaves out the animal-based protein. The sister celebrity chefs note:

Many people start off the day in a meatless way and don’t even think twice. Breakfast is important for fueling the body with a combo of protein, carbs and nutrients to get you going. If you want to treat yourself and your loved ones to a wonderful, flavorful breakfast that no one will realize is vegan, healthy, or eggless – try making these Blueberry Tofu Ricotta Pancakes!

Vegan Blueberry Tofu Ricotta Pancakes Recipe
Yields about 8 pancakes

¼ cup raw or toasted cashews, plus 1/3 cup water
½ block organic extra firm tofu, pressed
¼ teaspoon sea salt
1 tablespoon fresh lemon juice
1 teaspoon organic evaporated cane sugar
Dash freshly grated nutmeg
1 teaspoon neutral tasting oil
¾ cup organic unbleached all-purpose flour (SFRX prefers white whole wheat flour)
¼ teaspoon sea salt
¼ teaspoon ground Ceylon cinnamon
1 teaspoon baking powder
1 tablespoon evaporated cane sugar
½ cup organic un-sweetened almond milk
1 teaspoon vanilla extract
1 teaspoon neutral tasting oil
½ cup fresh organic blueberries
1-2 teaspoons oil, for cooking

To make ricotta:
Use a blender or food processor and add cashews and water. Blend until smooth. Set aside.

In a large bowl, crumble tofu with your hands. Add sea salt, lemon juice, sugar, nutmeg and oil. Add cashew mixture. Mix together well. Set aside to develop flavors.

To make pancakes: In a large bowl, add flour, sea salt, cinnamon, baking powder, and sugar and whisk. Add almond milk, vanilla extract, oil and fold in ricotta mixture. Once uniform, fold in blueberries.

Heat a large griddle, over medium heat and add oil. Ladle about ¼ cup batter onto griddle, giving pancakes room to spread. Cook pancakes until golden, about 4 minutes per side.

About Spork Foods

L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

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