YOUR SOLIN GENERATED RECIPE
Sweet Tofu Berry Pancakes
Fluffy oat and tofu pancakes griddled until golden brown, topped with a vibrant burst of warm macerated berries and a touch of pure maple syrup.
INGREDIENTS
8 oz Firm tofu
0.5 scoop Vegan vanilla protein powder
0.13 cup Oat flour
0.5 cup Unsweetened soy milk
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Sea salt
0.5 cup Fresh blueberries
0.25 tsp Maple syrup
0 tsp Coconut oil
PREPARATION
Press the firm tofu between paper towels to remove as much excess moisture as possible.
In a high-speed blender, combine the tofu, protein powder, oat flour, soy milk, vanilla extract, and sea salt.
Blend on high until the batter is completely smooth and creamy.
Pulse in the baking powder just until incorporated to keep the batter aerated.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three or four medium-sized pancakes.
Cook for 4-5 minutes until the edges are set and bubbles appear, then carefully flip and cook for another 3 minutes until golden.
While pancakes cook, place blueberries and maple syrup in a small saucepan over medium heat for 3 minutes until the berries burst into a thick sauce.
Plate the pancakes and pour the warm berry sauce over the top before serving.