Pancakes for breakfast is a luxury but not necessarily an unhealthy one. Using silken tofu to make this pancake batter gives this opulent treat and protein boost, not to mention a delicious, creamy texture.
100g (1/2 cup) silken tofu, lightly-pressed
240 ml (1/2 cup) plant-based milk, ie almond
1 tbsp lemon juice
150g plain flour
1 tbsp baking powder
2 tbsp sugar
1 tsp ground cinnamon
1/2 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 more maple syrup.