OHHHMG!!! Vegan Ricotta buckwheat pancakes topped with cherry & wild Blueberries coulis... BAMMM!! (#sorrynotsorry Emril)

seriously, do i have to say anything else??? ;)
Decadent vegan ricotta buckwheat pancakes, naturally gluten free, topped with Cherry blueberry coulis, no one will know these are dairy free if you don't tell them; this one seriously sexy breakfast!

difficulty level: easy

equipment needed:

  • blender
  • food processor
  • ceramic non stick pan or cast iron griddle

prep time: 10 minutes

cook time: 6 minutes per pancake, total time will depend on the size of your griddle

what you need:

for Vegan ricotta:

  • 1/4 cup quick soaked Cashews or brazil nuts (or pumpkin seeds if allergic to nuts). pour boiling water over the nuts and let sit for 50 minutes uncovered, then drain
  • 6 oz baked tofu, yep you read that right. BAKED tofu, you can find it in health food stores. I used Wildwood brand. choose a neutral flavor. This is tofu that has been baked so has WAY less water in it, which make sit perfect for this recipe. You can find recipes online to make your own baked tofu.
  • 1 tbsp dry nutritional yeats
  • 1/4 tsp stevia
  • 1/8 tsp salt
  • 1.5 tbsp water

for pancake batter:

  • 1 cup vegan ricotta (ingredients above)
  • 1 ripe banana
  • 1 cup rolled oats
  • 1/2 cup + 1 tbsp buckwheat flour
  • 2 tbsp ground flax (i do not recommend substituting with chia)
  • 2.5 unsweetened almond milk
  • 2 tsp stevia powder
  • 1/8 tsp salt
  • 3/4 tsp vanilla extract
  • zest of 2 whole lemons
  • 1 tsp baking powder
  • 1/2 tsp baking soda

  • cooking oil spray for cooking pancakes. i like coconut oil spray

Cherry Blueberry coulis:

  • 1 cup defrosted cherries (measure once defrosted)
  • heaping 1/2 cup defrosted wild blueberries
  • 1/2 tsp vanilla extract
  • 2 tbsp almond milk
  • 1 tbsp coconut oil/butter
  • 1 tsp chia seeds
  • 2 tsp arrowroot powder mixed in 1 tbsp water

what to do:

  • place all ricotta ingredients in food processor, blend until ricotta like consistency is achieved
  • place all pancake batter ingredients in blender, whirl away until smooth, stop, scrape down sides and whirl again.
  • i like to let the batter sit overnight on the counter covered, this will make the grains more easily digestible, not necessary, just recommended
  • preheat your pan/griddle on medium for 6- 8 minutes
  • spray pan well, drop roughly 1/8 cup onto the griddle (as many as fit without crowding), cook 3 minutes, flip, and cook 3 more minutes
  • repeat until all pancakes are done.
  • let all the pancakes cool at least 7 minutes before serving, this allows them to firm up and achieve a perfect consisitency
  • while pancakes cook place all the coulis ingredients except the arrowroot slurry (thats for later) in a sauce pan on medium heat, let cook 10 minutes uncovered stirring occasionally
  • once coulis is cooked, place most of it in the blender, reserving about 1/3 cup of cherries and blueberries. blend the rest of the coulis ingredients on high
  • slowly add the arrowroot slurry through top opening of blender, blend 40 more seconds.
  • pour coulis onto the reserved whole berries

VOILA! an incredibly healthy decadent amazing yummy breakfast!! (how many adjectives can i possibly use??!)
these beauties can be made 2 days in advance , or even more. the coulis will keep in the fridge for a week... if it lasts that long ;)