So you've got your regular weekend pancakes that are your go-to, but what you're really missing is those special occasion, knock-your-socks off pancakes. Well, problem solved. These bad boys are melt-in-your-mouth, perfect juxtaposition of sweet and tart, and honestly, just divine. If you've ever been to Zazie in San Francisco, then you know what inspired this vegan version, but these are studded with blueberries, for extra pizazz. Once you try them, you'll know how much you need this recipe in your life. These pancakes are...
Basically, don't waste another minute and go make them!! Take my advice though and serve with my Lemon Curd, found here. It really takes these over the top!! (Pro tip: Having the lemon curd and ricotta done in advance would also really help speed things up the morning of!)
In Health + Happiness,
*You could also use Extra firm soaked in water, but NOT the extra firm tofu that is vacuum-packed.
**To make blueberry sauce, add ~1 cup or so of frozen blueberries to a sauce pan, heat and smash a bit, with a little bit of maple syrup. Stir until warm. Serve immediately.
Recipe adapted from Lauren over at Rabbit and Wolves.