- 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
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: