Wholegrain Tofu Pancakes
Vegan Wholegrain Tofu Pancakes with a high-protein boost from tofu and the goodness of whole grains.
- 1 cup whole wheat pastry flour
- 2 tablespoon sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup silken tofu
- ⅓ cup almond milk
- 4 tablespoon lemon juice
- 2 teaspoon lemon zest (optional)
- 2 tablespoon vegetable oil
- 2 teaspoon vanilla
Whisk the dry ingredients--flour, sugar, baking soda and salt, in a bowl. Dump in the wet ingredients and mix until everything is moistened. Don't overmix--a few lumps are fine.
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.
Serving: 1pancake | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg