Yield: 4 Servings
There’s nothing wrong with treating yourself to a little bit of something
sweet in the morning, especially when it’s going over pancakes packed with tofu and oats.
INGREDIENTS:
• 2 tablespoons flaxseed meal
• 8 ounces extra-firm tofu, drained and pressed
• ½ cup old-fashioned oats
• 1¼ cups dairy-free milk
• 1 cup all-purpose flour
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon plus 1 tablespoon extra virgin olive oil, divided
• ¼ cup maple syrup, for serving
• ½ cup frozen blueberries, defrosted, divided
INSTRUCTIONS:
- Mix the flaxseed meal with 6 tablespoons of water and set aside.
- Add all the ingredients except the blueberries and 1 tablespoon oil to a
food processor and blend well. Use the quick pulse button to blend in ¼ cup of the blueberries. - Heat the remaining oil in a skillet and add ¼ cup of the pancake batter to the center of the pan. When bubbling on one side, flip and cook until golden brown. Continue until all the batter is gone.
- Serve with maple syrup and remaining ¼ cup blueberries sprinkled on top.
Protein: 17 grams per serving (3 pancakes)
Active Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
