1Set blueberries aside to defrost if using frozen. Add tofu, milk, oat flakes and baking powder to a blender (large cup).

2Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.

3Preheat a frying pan, preferably cast iron. Set heat to medium (induction #5). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover the pan with a lid. Cook the pancakes for 2 minutes.

4Flip them over and cook, uncovered, for another 2 minutes. Repeat with the rest of the batter.

5In the meantime, make the yogurt sauce. Add yogurt and syrup to a small mixing bowl.

6Whisk to combine until smooth and set aside.

Protein Boost: Add 30 g (~ 2 tbsp) almond protein powder to the yogurt and mix until incorporated.

7Add pancakes to plates.

8Top with the yogurt sauce.

9Garnish with blueberries.

10Sprinkle it with cinnamon powder.