Tofu Pancakes
Fluffy and delicious pancakes made with silken tofu, perfect for a healthy breakfast or brunch that satisfies cravings for something sweet and hearty.
Ingredients
Pancake Mixture
- 175 g 1/2 pack silken tofu Use silken tofu for best texture.
- 1 teaspoon vanilla extract
- 200 ml almond milk Can substitute with any non-dairy milk.
- 0.5 tablespoon vegetable oil Plus extra for frying.
Dry Ingredients
- 125 g all-purpose flour Gluten-free if needed.
- 2 tablespoons coconut sugar
- 0.5 teaspoon ground cardamom
- 0.5 tablespoon baking powder Gluten-free if needed.
- 0.5 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, add the silken tofu, vanilla extract, and almond milk. Blend until smooth and creamy.
- In another bowl, combine all-purpose flour, coconut sugar, ground cardamom, baking powder, and salt. Whisk to remove lumps.
- Pour the tofu mixture into the dry ingredients and stir until just combined to ensure a thick batter without overmixing.
Cooking
- Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil.
- Pour 1/4 measuring cup of batter onto the heated pan. Cook for about 2 minutes until bubbles form, then flip and cook for an additional 2 minutes.
- Continue cooking the remaining batter, adding more oil as needed to prevent sticking.
Serving
- Serve pancakes warm, topped with maple syrup, fresh berries, nut butter, or coconut flakes as desired.
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Notes
For best results, avoid overmixing the batter and ensure even pan temperature for cooking.