Name: Silky Tofu Buckwheat Pancakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Silken Tofu; 40g Buckwheat Flour; 2 Large Egg Whites; 60g Nonfat Greek Yogurt; 50g Fresh Blueberries

Silky Tofu Buckwheat Pancakes with Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Tofu Buckwheat Pancakes with Berries

Fluffy buckwheat pancakes made with blended silken tofu for a protein boost, griddled until golden and topped with juicy fresh berries.

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NUTRITION

Protein

28.3g

Fat

7.1g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

40g Buckwheat Flour

2 Large Egg Whites

60g Nonfat Greek Yogurt

50g Fresh Blueberries

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PREPARATION

1
Place the silken tofu and egg whites into a blender and process until completely smooth and aerated.
2
In a medium mixing bowl, whisk together the buckwheat flour and a pinch of baking powder if desired.
3
Pour the tofu mixture into the dry ingredients and gently fold together until just combined, being careful not to overmix.
4
Heat a non-stick skillet over medium-low heat and lightly mist with avocado oil spray.
5
Ladle the batter onto the skillet to form small pancakes and cook until the edges look set and small bubbles appear on the surface.
6
Flip the pancakes carefully and cook for an additional 1-2 minutes until they are golden brown and cooked through.
7
Transfer to a plate and serve immediately topped with a dollop of Greek yogurt and juicy fresh berries.