High Protein Vegan Pancakes

Recipe from Pick Up Limes

Husband-Tested in Alice's Kitchen

Makes 16 pancakes (4 servings)

Unlike my husband, who loves to eat the exact same breakfast every single day, I like to change it up a bit.  I subscribe to Pick Up Limes YouTube channel and so when this recipe was featured, I decided to try it out to ramp up my breakfast.  Using silken tofu and soy milk help to make these pancakes high in protein.  These were not "light and fluffy" pancakes that you may be used to.  These were more deliciously bread-like and very filling.  To top them, I drizzled some of my Homemade Cashew Yogurt plus a bit of maple syrup over the stack.  I also sprinkled on some Homemade Coconut-Buckwheat Granola and made sure I added frozen blueberries, pumpkin seeds and 1/2 banana, sliced.  I was full until noon!  

Pancakes:

10.5 oz. (300 g) silken soft tofu

1 1/2 cups unsweetened soy milk or pea milk (I used oat milk.)

2 Tablespoons maple syrup or agave syrup

2 teaspoons vanilla extract

2 teaspoons lemon juice or apple cider vinegar or lime juice

3 1/2 cups spelt flour or whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon sea salt or Kosher salt

1 Tablespoon vegetable oil for the skillet/pan (I used coconut oil spray.)

Optional Toppings:

1 cup plant based yogurt (I used Homemade Cashew Yogurt.)

1 cup fresh berries (I used frozen blueberries.)

1/2 banana, sliced

1/3 cup mixed roasted nuts (I used Homemade Coconut-Buckwheat Granola.)

2 Tablespoons roasted pumpkin seeds or sunflower seeds or hemp seeds

Maple Syrup

To a blender, add the tofu, milk, maple syrup, vanilla and lemon juice.  Blend until completely smooth.

To a large bowl, add the spelt flour, baking powder, baking soda, cinnamon, and salt.  Mix until well combined.

Create a well in the middle of the dry ingredients and pour the wet ingredients from the blender into it.  Mix until just combined.  If the mixture seems too thick, add a splash of milk to thin it out a touch.

Heat a non-stick pan on medium-high heat.  Use the vegetable oil to lightly grease the pan as needed.  (I used just a bit of coconut oil spray.) 

Use a 1/4 cup measuring cup to pour/scoop the batter into the pan and cook the pancake for 2 minutes on each side.  Continue until all of the batter is used.

Serve with whatever optional toppings you wish.

If you wish to save some pancakes for another day, cool them completely and store (separately from the toppings) in an airtight container in the fridge for up to 3 days.  The pancakes can be reheated on the stove, in the microwave, the oven or in the toaster.  

Nutritional Information: (4 pancakes)

649 calories; 21 g fat; 5 g saturated fat; 0 g trans fat; 0 mg cholesterol; 94 carbohydrates; 13 g fiber; 21 g sugars; 6 g added sugars; 28 g protein; 613 mg sodium; 8 mg iron; 1002 mg potassium; 465 mg calcium; 208 mg magnesium; 5 mg zinc; 0 mg copper; 4 mg manganese; 705 mg phosphorus; 18 ug selenium; 58 ug RAE vitamin A; 0 mg vitamin B6; 1 ug vitamin B12; 18 mg vitamin C; 2 ug vitamin D; 2 mg vitamin E; 12 ug vitamin K; 60 ug folate; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin; 44 mg choline