Super soft, fluffy and light breakfast pancakes made with silken tofu. Served with maple syrup and berries, ideal treat for the Pancake Day!
As Pancake Day is happening at the end of this month, it’s only fair today’s recipe is about topical pancakes. One of my favorite things in the world!
And because pancakes are one of my favorite noms, I’ve tried MANY recipes. Just in case if you are also into pancakes, you can check out my recipe for Blueberry Pancakes or Pancakes with a twist of orange. So far, I must have tried hundreds of different types and recipes. And so far, I still can’t decide which one is my favorite! Because I like them all. Thin, thick, flat, fluffy, big and small, sweet or savory. Just give me a pancake, and we are friends for life!
Also, as much as I love Pancake Tuesday, I’m a believer that any day is perfectly suited for pancakes. Is there anything better than starting your Saturday or Sunday morning with a giant stack of super tasty pancakes? Somehow, they always cheer me up, especially the sweet type.
Maybe it’s the round shape, or perhaps it’s that soft, light texture and taste that makes them one of the most loved foods around the world. Or the fact they are super easy and quick to make, puts them on top of the list of ‘the foods I can’t live without’. One way or the other, pancakes are a crowd- pleaser, and everyone loves them.
When I was growing up in Poland, we didn’t really eat the fluffy type of pancakes. If you remember my post about Traditional Cabbage Croquettes, you will know that flat crepes were our thing. Sweet version wouldn’t be any fancier than a homemade jam filling, or simple sprinkle of sugar on top. But my God, they were like the best food known to man, back then (at least for me). My mum’s tip number one when making crepes- add splash of sparkling water to the batter, it will make them even lighter. And my mum’s crepes are simply THE BEST. Until this day, every time when I go back home, crepes are the very first thing I ask for.
Silken tofu works great in pancakes batter, but make sure you blend it well, otherwise it may separate a bit. You could use a hand held blender, or electric mixer to ensure your batter is as smooth as possible.
And as always, with any pancakes, you can top them up with whatever floats your boat. I’m choosing maple syrup, but chocolate sauce is always a good idea too. Also, I currently have a bit of ‘thing’ for cardamom, so I’ve added it to my recipe. But you can replace it with cinnamon, ground spice, or take it out completely. They will still taste good!
Then all what’s left is sprinkle them with some toasted flaked almonds, and enjoy the day ahead!
Happy weekend! X
- 1/2 pack silken tofu (175g)
- 1 tsp vanilla extract
- 200 ml almond milk (or any other non- dairy milk)
- 1/2 tbsp vegetable oil, plus extra for frying
- 125 g all- purpose flour (gluten- free if needed)
- 2 tbsp coconut sugar
- 1/2 tsp ground cardamom
- 1/2 tbsp baking powder (gluten- free if needed)
- 1/2 tsp salt
- In a large bowl, blend together tofu, vanilla and milk, until smooth and thick batter forms. Use an electric mixer or blender if needed.
- In a separate bowl, mix together all the dry ingredients, making sure there are no lumps.
- Pour the tofu mix into dry ingredients and mix well, until you have a thick batter.
- Heat a large frying, non- stick pan and pour very small amount of oil.
- Pour pancake batter into a frying pan (I always use 1/4 measuring cup to get same size and shape of the pancake), and fry for about 2 minutes on each side, until bubbles pop over most surface.
- Serve with maple syrup and berries, enjoy!
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co