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Tofu Pancakes [GF+VG]

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Tofu pancakes may sound weird but trust us on this one - vegan-friendly american style pancakes at your whisk.

tofu pancakes

Ingredients:
 200 g firm tofu
 1 cup soy milk
 1 cup rice flour
 4 tbsp agave (or honey if allowed)
 1 tsp vanilla extract/ flavouring
 2 tbsp sweetener of choice
 1 tbsp olive 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 🙂

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