Vegan Tofu Pancakes
I used to think I was a thick, fluffy American pancake girly, until I made these - now I might just be a floppy, silky crepe girly. Strange way to describe myself, I know. But you will understand what I mean when you make these (not if, but WHEN you make them!).
Serves: 3 | Total Cooking Time: 20 mins
Ingredients
90g wholemeal spelt flour
30g vanilla vegan protein powder
200ml unsweetened soya milk
1 tsp baking powder
30g date or maple syrup
300g silken tofu
Instructions
Place all of the ingredients into a blender and blitz until smooth.
Allow the mixture to stand for 5 minutes (to thicken slightly) whilst you heat up a non-stick pan on medium heat.
Once ready, pour the mixture into the centre of the pan, until you have reached the desired size of pancake that you would like.
Allow the mixture to cook until you start to see little air bubbles appear on its surface, and the edges and centre have turned a slightly darker colour. At this point, try teasing your spatula underneath the edges of pancakes and then, if cooked, flip over quickly but carefully. Allow the other side to cook for 30-60 seconds before removing from the pan.
Repeat this until your mixture has disappeared and you suddenly have a lovely stack of beautifully cooked pancakes ready and waiting for you.
Top with your favourite foods/sauces. I love tofu/tempeh bacon and syrup or peanut butter and fruit. Or you could go classic with a drizzle of lemon!