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Blueberry-Lemon Pancakes - Diner Style

Fluffy, thick and stackable. These pancakes are all you need for a cozy weekend breakfast. The secret ingredient - silken tofu - is the key to get the right consistency and adds some extra protein.
Rezept drucken Pin Recipe
Vorbereitungszeit 5 Minuten
Zubereitungszeit 10 Minuten
Rest Time 10 Minuten
Portionen: 4 pancakes
Gericht: Breakfast
Küche: American, North American
Ingredients Equipment Method

Zutaten
  

Dry Ingredients
  • 100 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1/2 lemon zest
Wet Ingredients
  • 150 g silken tofu
  • 80 ml plant milk
  • 1 tablespoon maple syrup sweetener of choice
  • 1 wedge lemon juice
  • 2 tablespoons apple sauce
Toppings and other
  • Fresh blueberries
  • 1 teaspoon vegan butter to fry
  • Cashew butter optional
  • Maple Syrup optional

Kochutensilien

  • 1 food processor or blender

Method
 

Make the batter
  1. In a bowl, add all the dry ingredients
  2. To a food processor, add silken tofu, maple syrup and plant milk. Blend until smooth
  3. Add tofu-mixture, apple sauce and lemon juice to the dry ingredients and combine. Don't overmix and let the batter rest for 10minutes
Fry the pancakes
  1. In a non-stick pan, melt vegan butter on medium heat. Roughly add a quarter of the pancake batter per pancake to the pan and let it fry until slightly golden on the bottom (4-5 minutes). Gently press in some blueberries, continue cooking for 1 minute and flip the pancake. Fry until other side is golden.
  2. Optionally, serve with some reserved blueberries, cashew butter and additional maple syrup if you like.