These vegan pancakes make a wonderfully nutritious breakfast or lunch, and you can customize them by adding your favorite healthy toppings: shredded carrots, kimchi, diced tofu or whatever strikes your fancy. Eat them with a fork or, for a super-fast meal, fold them taco-style, no silverware required!
Special Diets:
Ingredients
Method
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Combine flaxseed and 3 tablespoons water in a cup and let sit until thickened, about 5 minutes.
Combine almondmilk and 1/3 cup of the ricotta in a blender and blend until smooth.
Pour into a medium bowl and stir in broccoli, flour, baking powder, salt and flaxseed mixture.
Ladle batter by 1/4 cupfuls onto the prepared baking sheet, making 8 pancakes; if edges spread and touch, don't worry – you can separate pancakes after baking.
Bake until pancakes are browned on bottoms and edges, about 20 minutes.
Top pancakes with remaining 1/3 cup ricotta and chile flakes.
Eat with a fork or fold and enjoy like a taco.
Pancakes will keep in an airtight container in the refrigerator for up to 3 days; reheat them in the microwave or in a 300F oven until warm.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.