Banning The Buttermilk: Classic Vegan Pancakes

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plant-based pancakesIngredients:

  • 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.

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