1Set blueberries aside to defrost if using frozen. Add tofu, milk, water, oat flakes, ground flax seeds 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.

5Add pancakes to plates.

6Mix yogurt with syrup. Top each pancake with the yogurt.

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

7Garnish with blueberries.

8Sprinkle it with cinnamon powder.