An experimental Sunday breakfast which turned out not shit pretty tasty. Makes three large-ish pancakes (I ate all three).

ingredients

pancakes

• 300 g silken tofu
• 180 g flour
• 2 tsp baking powder
• 150 mL soy milk
• 1/2 tsp vanilla extract
• 1 pinch of salt
• margarine/oil/whatever as needed for cooking (I like to use nuttelex buttery spread)

whipped cream

• 100 mL plant cream
• 1/2 tbsp icing sugar
• 1/4 tsp vanilla extract

method

1. Blend the silken tofu until smooth, and add to a large bowl.
2. Add the remaining ingredients and mix with a hand mixer until smooth.
3. Add more milk for desired consistency.
4. Melt a knob of margarine (or drizzle some oil) into a hot frying pan, and spoon in the pancake batter.
5. Fry for a few minutes each side, to your liking.
6. For the cream, just whip everything together in a bowl and serve immediately.

notes

• This is an experimental™ recipe, please cook at your own culinary risk.
• I noticed much better results if I gave the mixture a quick mix before spooning another batch into the pan, just to give them some more air.
• They are quite dense pancakes, which is how I like them, but you could probably reduce the amount of tofu for more floof.

macros

energy	1653 kJ
protein	12.6 g
fat	14.2 g
carbohydrates	53.0 g
fibre	1.9 g