Protein Pancakes

Single Batch: approx 12-14 pancakes 

 

INGREDIENTS

  • 14 oz firm tofu (one container)
  • 1.5 cups old fashioned rolled oats
  • ⅓ cup Bob’s Red Mill 1:1 GF Flour 
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 cups Oat Milk (or other milk of choice)
  • 2  tbsp maple syrup
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. In a HIGH SPEED BLENDER, add the tofu, oat milk, maple syrup, vanilla extract, rolled oats, baking powder and salt. Blend on high until smooth. Add GF Flour and blend once more until all combined and silky smooth.
  2. Then, scrape the walls and check on consistency. If the batter is too thick, then add more milk until you reach a thick but pourable consistency. FYI – rolled oats absorb moisture quickly,  add 2 tablespoons at a time if the batter is too thick, stir and add more if needed.
  3. Make Pancakes on a lightly oiled griddle or in a large pan using a 2 oz ladle.
  4. Serve with berries and/or maple syrup. Enjoy!

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