Protein Pancakes
These pancakes are so hearty and moist and still so fluffy! You need to add some tofu in pancakes.
Servings: 2
Ingredients
- 1/2 cup flour
- 2 tablespoons almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla powder or extract
- 1/4 cup sweet whipped tofu mixture
- 1 to 2 tablespoons maple syrup
- 6 to 7 tablespoons non-dairy milk
- berries, chocolate chips, or cinnamon optional
Instructions
- Mix the flour, almond flour, baking powder, and vanilla powder (if using) well. Press and mix to mix the almond flour in. Stir in the vanilla extract (if using), the whipped tofu, maple syrup, and 6 tablespoons of the milk to make a thick batter. If it's too thick, add more milk to thin it out, but don’t thin out too much. Keep batter thicker than pancake batter.
- Heat a skillet over medium-high, and add some oil or vegan butter. Once the oil is hot, spread the protein pancake batter onto the skillet. The batter is going to be thick, so you’ll need to spread it out using a spatula instead of by hand. Then press in the berries and chocolate chips. Cook 2 minutes until golden, flip, and cook another minute or two. Serve with fruits, maple syrup, vegan butter, and your favorite fixin’s.
Video
Notes
Nutritional information is for 1 of 2 servings (half of the total recipe) and does not include mix-ins or toppings, since those will vary.
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 63mg | Potassium: 311mg | Fiber: 2g | Sugar: 7g | Calcium: 180mg | Iron: 2mg