Vegan Protein Tofu Pancakes
Ingredients
- ½ tofu 175g, any kind
- 1 teaspoon vanilla extract
- 200 ml almond milk or other non-dairy milk
- ½ tablespoon vegetable oil plus extra for frying
- 125 g oat flour blended oats until fine
- 2 tablespoons date syrup instead of sugar
- ½ tablespoon baking powder gluten-free if needed
- ½ teaspoon salt
Toppings
- Blueberries
- Sliced bananas
- Lime juice
- Extra date syrup
- Hemp seeds
Instructions
- Blend oats to make flour. Set aside 125g.
- In a bowl, mix oat flour, baking powder, and salt.
- In a blender, add the tofu, vanilla, almond milk, date syrup, and oil. Blend until creamy.
- Add dry ingredients to blender. Blend until just combined. Add more milk if needed.
- Heat an oiled pan over medium. Use a ¼ cup to scoop batter for even pancakes. Cook 2–3 mins per side.
- Serve topped with blueberries, banana, lime juice, date syrup, and hemp seeds.
Notes
- Use any tofu, not just silken.
- Add more plant milk if the batter is too thick.
- Store leftovers in fridge for 1–2 days and reheat in pan or toaster.