- 100g (1/2 cup) silken tofu, lightly-pressed
- 240 ml (1/2 cup) plant-based milk, ie almond
- 1 tbsp lemon juice
- 150g (1 1/4 cups) plain flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
Whizz together the tofu, milk and lemon juice.
Combine the flour, baking powder, sugar, cinnamon and salt in a separate bowl.
Pour the wet ingredients into the dry and fold together gently.
Melt coconut oil in small, non-stick frying pan, or spray with another, neutral oil such as sunflower. Pour in 1/4 cup of the batter into the pan and allow to cook for a few minutes, turning over halfway through to cook the second side. Make a pile of pancakes and serve with fresh fruit and drizzled with maple syrup.