Tofu Blueberry Pancakes

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  • Product: Soft, Medium firm
  • Meal Type: Dessert bakery
  • Cuisine: American
  • Level: Easy
  • Special Consideration: Kids friendly, Vegetarian

Directions

1) Wrap Tofu with several pieces of paper towels. Press to squeeze the moisture.
2) In a food processor mix all the ingredients except blueberries.
3) Pour the batter into a large bowl. Add blueberries and slightly mix.
4) Spray oil and heat a griddle over med heat.
5) Pour the batter into the griddle to make each pancake, Cook about 3 min. until golden brown. Flip and cook for another two min.
6) Serve hot with syrup.

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SERVINGS

4~6 svgs

INGREDIENTS

2/3 pkg. 14oz House Organic or Premium Tofu Soft
1 Cup All-purpose flour
1 Tsp Vegetable oil or melted butter
1 Cup Water
1/4 tsp Salt
1/4 tsp Baking soda
2 Eggs
1/2 tsp Vanilla extract
3/4 Cup Blueberries (small size preferred)

Nutrition Per Serving

1 (119.14 g per serving)

Calories
170 kcal
Carbohydrates
23 g
Fat
5 g
Saturated Fat
0.5 g
Cholesterol
60 mg
Protein
9 g
Sodium
520 mg
Fiber
1 g
Sugar
2 g