Wholegrain Tofu Pancakes
Wholegrain Tofu Pancakes are among the most guilt-free I've ever cooked up. They are made, like all my pancake recipes, with whole wheat pastry flour, and I added tofu to them instead of the sour cream that I would have in the past. So not only did I take away a fat-filled, zero-nutrition product, but I replaced it with a healthy, lean and protein-filled one. With no compromise whatsoever in the taste. I could hug myself!
- 1 cup whole wheat pastry flour
- 2 tbsp sugar
- 1/2 tsp baking soda
- 1/4 tsp salt1 cup silken tofu
- 1/3 cup almond or soy milk
- 4 tbsp lemon or lime juice
- 2 tsp lemon or lime zest (optional)
- 2 tbsp canola or vegetable oil
- 2 tsp vanilla
Whisk dry ingredients together in one bowl. In another bowl, mix together remaining ingredients.Pour the wet ingredients into the dry ingredients and stir together in as few strokes as possible until just mixed. The batter should be lumpy, not smooth.
Pour 1/4 cup of the batter on a hot non-stick or cast-iron griddle coated with oil. This is a very thick, almost cakey batter, so you might have to give it a nudge with your ladle to help it spread.
Cook until bubbles appear on the top of the pancake and the bottom is golden-brown. Flip over and cook until golden on the other side.
Serve hot with maple syrup or any other topping of your choice.