Soykei Protein Pancakes
15min
5 pers.
40min
Silken tofu
Lunches and brunches
Loved by children
Ingredients
450 g (3 cups) flour
45 ml (3 tbsp) baking powder
5 ml (1 tsp) nutmeg (optional)
5 ml (1 tsp) salt
4 eggs
500 ml (2 ½ cups) milk
125ml (½ cup) vegetable oil
60ml (¼ cup) maple syrup or sugar of your choice
5 ml (1 tbsp) vanilla
1 block of silken Soykei tofu
Butter or oil for cooking
Preparation
- In a big bowl, whisk together all the dry ingredients (flour, baking powder, nutmeg, salt).
- In another bowl, put in the silken Soykei tofu, cream the tofu with the help of an immersive blender. Add in the rest of the ingredients (eggs, milk, maple syrup, vanilla). Mix well until everything is smooth.
- Add the liquid ingredients to the dry mix. Whisk together until there are no lumps.
- Heat a non-stick pan on medium heat. Add a little bit of butter or oil to cover the pan if necessary. Pour about half a cup of the pancake mix in the pan. Flip the pancake when you see that the edges seem cooked and there are bubbles in the center. Cook until golden brown underneath. You can adjust heat if needed after the first pancake.
- Remove and keep warm in the oven or on a plate covered by a clean dish cloth.
- Enjoy with your favourite toppings (Soykei tofu bacon, nutella, fruits, whipped cream, maple syrup, peanut butter, etc.).
- Any leftover pancakes can be frozen for a snack or breakfast later in the week. Just add the frozen pancakes in the toaster or microwave for a quick bite.
