Okay, so I am guilty of posting many, many pancake recipes, but what can I say? I get out of bed every weekend, dreaming of a stack of steaming pancakes that I can eat without feeling awful a minute after I have.
I hit the jackpot with these. My very vegan Wholegrain Tofu Pancakes are among the most guilt-free I’ve ever cooked up. They are made, like all my pancake recipes, with whole wheat pastry flour, and I added tofu to them instead of the sour cream that I would have in the past. So not only did I take away a fat-filled, zero-nutrition product, but I replaced it with a healthy, lean and protein-filled one. With no compromise whatsoever in the taste. I could hug myself!
The lime (you can use lemon) in the pancakes gives them a tang that goes perfectly with the heavy sweetness of my favorite pancake topping, maple syrup.
It’s Friday night, and I want to get away and have some fun, so I’ll get on with the recipe. Do try them this weekend. You won’t regret them, and neither will your waistline!
- Whisk together in one bowl:
- 1 cup whole wheat pastry flour
- 2 tbsp sugar
- ½ tsp baking soda
- ¼ tsp salt
- In another bowl, mix together:
- 1 cup silken tofu
- ⅓ cup almond or soy milk
- 4 tbsp lemon or lime juice
- 2 tsp lemon or lime zest (optional)
- 2 tbsp canola or vegetable oil
- 2 tsp vanilla
- Pour the wet ingredients into the dry ingredients and stir together in as few strokes as possible until just mixed. The batter should be lumpy, not smooth.
- Pour ¼ cup of the batter on a hot non-stick or cast-iron griddle coated with oil. This is a very thick, almost cakey batter, so you might have to give it a nudge with your ladle to help it spread.
- Cook until bubbles appear on the top of the pancake and the bottom is golden-brown. Flip over and cook until golden on the other side.
- Serve hot with maple syrup or any other topping of your choice.
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