TOFU PANCAKES

Today, I'm sharing another pancake recipe with you. Pancakes have become one of the most popular breakfast choices in my family, and as a result, we have plenty of variations because one can get tired of the same thing. This time, I have a different version for you - it's heartier, packed with plant-based protein, fluffy and incredibly delicious. Give it a try, especially if you’re someone who exercises a lot or has active, sporty kids and is always thinking about protein.

Ingredients

• 250 g of tofu (firm or silken)

• 3 ripe bananas

• 0.5 cup of plant-based milk (I use soy milk)

• 3 tablespoons of lemon juice

• 0.5 cup of oat flour, 0.5 cup of rice flour (you can also use just oat flour)

• 2 tablespoons of agave syrup, maple syrup, honey or any other preferred sweetener

Instructions

I place tofu, bananas, plant-based milk, lemon juice and syrup into the blender. I blend everything well until the mixture is smooth.

Next, I add flour to the batter and mix it until there are no lumps.

I heat a skillet over medium heat and pour in the batter, shaping it into pancakes. I cook them on both sides until they are beautifully golden brown.

I serve the pancakes with caramelized apples (you can substitute with your favorite jam) and plant-based yogurt.

For an extra touch, I drizzle on some agave or maple syrup.

BON APPETIT!