YIELD: 4 SERVINGS
There’s nothing wrong with treating yourself to a little bit of something sweet in the morning, especially when it’s going over pancakes packed with tofu and oats.
INGREDIENTS:
2 tablespoons flaxseed meal
8 ounces extra-firm tofu
½ cup old-fashioned oats
1¼ cups dairy-free milk
1 cup all-purpose flour
3 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon plus 1 tablespoon extra virgin olive oil, divided
¼ cup maple syrup, for serving
½ cup frozen blueberries, defrosted, divided
INSTRUCTIONS:
1. Mix the flaxseed meal with 6 tablespoons water and set aside.
2. Add all the ingredients except the blueberries and 1 tablespoon oil to a food processor and blend well. Use the quick pulse button to blend in ¼ cup of the blueberries.
3. Heat the remaining oil in a skillet and add ¼ cup of the pancake batter to the center of the pan. When bubbling on one side, flip and cook until golden brown. Continue until all the batter is gone.
4. Serve with maple syrup and remaining ¼ cup blueberries sprinkled on top.
Protein: 17 grams per serving (3 pancakes) Active Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
