Ingredients
8.8 oz. (250g) firm tofu
3 ripe bananas
½ cup (120ml) almond milk, unsweetened
3 tbsp. lemon juice
1 cup (120g) all-purpose flour
1 cup (150g) blueberries
1 tbsp. coconut oil
2 tbsp. maple syrup
Nutrition
(Per Serving)
Calories
432
Fats
10 g
Protein
12 g
Carbs
79 g
Instructions
- Place the tofu, bananas, almond milk, and lemon juice in a high-speed blender and blitz until well combined. Add the flour and mix through, then fold in most of the blueberries (leaving some to top the pancakes later), and mix again.
- Heat ⅓ of the coconut oil in a pan over a medium-low heat. Spoon in some of the pancake batter and fry the pancakes for 3-4 minutes, then flip the pancakes over and cook for another 2-3 minutes on the second side. Repeat this process with the remaining pancake batter. This recipe should make approximately 6 pancakes.
- Serve the pancakes drizzled with maple syrup and top with the remaining blueberries.