Tofu pancakes may sound weird but trust us on this one – vegan-friendly american style pancakes at your whisk.
Tofu Pancakes [GF+VG]
AuthorthemusclebakerRating0.0DifficultyBeginner
Tofu pancakes may sound weird but trust us on this one - vegan-friendly american style pancakes at your whisk.
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients:
200gfirm tofu
1cupsoy milk
1cuprice flour
4tbspagave (or honey if allowed)
1tspvanilla extract/ flavouring
2tbspsweetener of choice
1tbspolive oil(or other vegetable oil, not coconut oil)
Method:
1
Add tofu and milk into a high speed blender, we used our nutribullet but any should be fine. (You may even want to use a hand held one.) You should end up with a smooth/ thick liquid, kind of like a thick milkshake consistency.
2
Add mix into your bowl and whisk in the remaining ingredients, in no particular order. You should get a thick and smooth batter that can easily be poured with a spoon. If you find you don't have the right consistency and it is still too thick, add a tiny bit more oil or agave.
3
Heat your skillet pan on medium heat, feel free to add oil or oil spray and once pan is smoking slightly start pan-caking away.
4
If you want a lot of smaller size pancakes we suggest using a heaped tablespoon per pancake, adding dollops to the pan, allowing space for each pancake to spread slightly while cooking. Leave to cook for 2-3 minutes, then flip them over and allow to cook for another 2-3 minutes. Repeat until all batter is used up.
5
Stack em up, load the toppings and enjoy.
Notes
We hope you enjoy this recipe as much as we did! Don't forget to tag us if you make them, we love to see. Find us on social media @themusclebakery 馃檪
1tbspolive oil(or other vegetable oil, not coconut oil)
Directions
Method:
1
Add tofu and milk into a high speed blender, we used our nutribullet but any should be fine. (You may even want to use a hand held one.) You should end up with a smooth/ thick liquid, kind of like a thick milkshake consistency.
2
Add mix into your bowl and whisk in the remaining ingredients, in no particular order. You should get a thick and smooth batter that can easily be poured with a spoon. If you find you don't have the right consistency and it is still too thick, add a tiny bit more oil or agave.
3
Heat your skillet pan on medium heat, feel free to add oil or oil spray and once pan is smoking slightly start pan-caking away.
4
If you want a lot of smaller size pancakes we suggest using a heaped tablespoon per pancake, adding dollops to the pan, allowing space for each pancake to spread slightly while cooking. Leave to cook for 2-3 minutes, then flip them over and allow to cook for another 2-3 minutes. Repeat until all batter is used up.
5
Stack em up, load the toppings and enjoy.
Notes
We hope you enjoy this recipe as much as we did! Don't forget to tag us if you make them, we love to see. Find us on social media @themusclebakery 馃檪
