Banning The Buttermilk: Classic Vegan Pancakes

Ingredients:

• 6 oz / 170 soft tofu, drained and mashed (silken works too)
• 2 cups unbleached flour
• 1/2 cup cornmeal
• 4 1/2 t baking powder
• 3 cups soy/nut/oat milk
• 2 Tablespoon vegetable oil
• 1 teaspoon salt
• 1/4 cup sugar
• 1 Tablespoon vanilla
• 1cup blueberries

 Directions:

In a large mixing bowl, thoroughly blend flour, baking powder & cornmeal. Stir in the milk substitute, oil, salt, sugar, vanilla, & tofu.

Heat a lightly oiled griddle over medium heat. Pour about 1/4 cup of batter into the pan for each pancake. When the tops of the pancakes bubble, flip them and brown off the other side.

Serve hot with maple syrup ( A or B grade) & vegan margarine.

The tofu in this recipe gives you a great amount of protein to start your day off right.

For more protein-packed recipes to last you through the remainder of the day, download the free Plant-Based Guide for Gainz: