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Tofu Pancakes With Yogurt & Blueberries

Ingredients

Metric


150 g fresh or frozen blueberries
240 ml non-dairy milk
120 g flour | wheat or oat
200 g firm tofu
½ tbsp baking powder
½ tbsp coconut or olive oil for frying
⅛ tsp cinnamon powder

Yogurt Sauce:
400 g plain non-dairy yogurt
1 tbsp maple syrup
2 tbsp vanilla protein powder (optional)
⅛ tsp xanthan gum (optional)


US


1 cup fresh or frozen blueberries
1 cup non-dairy milk
1 cup flour | wheat or oat
7 oz firm tofu
½ tbsp baking powder
½ tbsp coconut or olive oil for frying
⅛ tsp cinnamon powder

Yogurt Sauce:
13 oz plain non-dairy yogurt
1 tbsp maple syrup
2 tbsp vanilla protein powder (optional)
⅛ tsp xanthan gum (optional)


MAKES2 portions / 4 pancakes
PREP TIME10 minutes
COOKING TIME15 minutes
TOTAL TIME25 minutes
Steps
1Set blueberries aside to defrost if using frozen. Add tofu, milk and flour to a blender. Note: you can use oat flakes instead of oat flour.
2Blend until smooth ~ 1 minute.
3Preheat a non-stick frying pan. Set heat to low (induction #4). Brush with oil and pour ¼ of the batter into the pan. Close the pan with a lid and cook the pancake for 90 seconds.
4Flip it over and cook, covered, for another 90 seconds. Repeat with the rest of the batter.
5In the meantime, make the yogurt sauce. Add yogurt, maple syrup, protein powder and xanthan gum (if using) to a small mixing bowl.
6Whisk to combine until smooth and set aside.
7Add pancakes to plates.
8Top with the yogurt sauce.
9Garnish with blueberries.
10Sprinkle it with cinnamon powder.
Nutritional Info
Makes 2 portions
580 Calories per portion
43g protein
62g carbohydrates
9g fiber
17g fat
High in Vitamins B1, B2, B5, B6, Folate, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
5.00 of 5 - 8 votes


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