BLUEBERRY TOFU PANCAKES
SERVES 4 PORTIONS
2 tbsp flaxseed meal
227g (8oz) extra-firm tofu, drained
1⁄2 cup old-fashioned oats
1 1⁄4 cups dairy-free milk
1 cup all-purpose flour
3 tbsp coconut sugar
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp salt
1⁄2 tsp plus 1 tbsp extra virgin olive oil, divided
1⁄4 cup maple syrup, for serving
1⁄2 cup frozen blueberries, defrosted, divided
NUTRITIONAL VALUES
Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg
METHOD
Set aside the flaxseed meal and 6 tbsp water.
In a food processor, combine all the ingredients except the blueberries and 1 tbsp oil and blend well. To blend in 1/4 cup of blueberries, use the quick pulse button.
In a skillet, heat the remaining oil and place 1/4 cup of the pancake batter in the center. When one side is bubbling, flip it over and cook until golden brown. Continue until all of the batter has been used up.
Serve with maple syrup and the remaining 1/4 cup blueberries on top.
In a food processor, combine all the ingredients except the blueberries and 1 tbsp oil and blend well. To blend in 1/4 cup of blueberries, use the quick pulse button.
In a skillet, heat the remaining oil and place 1/4 cup of the pancake batter in the center. When one side is bubbling, flip it over and cook until golden brown. Continue until all of the batter has been used up.
Serve with maple syrup and the remaining 1/4 cup blueberries on top.
