Pancakes with a twist, these mini sized pancakes are made with cornmeal. The crispy, golden brown flat cakes are lightly sweetened and served with maple syrup.
In a food processor, puree the tofu, honey, almond milk, vanilla extract, and olive oil.
In a large bowl, whisk the cornmeal, baking powder, and salt. Add the tofu mixture, stirring just until combined. The cornmeal batter will be thick, but if it seems too dry, add a splash more almond milk until the mixture has the texture of a thick cake batter.
Coat a large nonstick skillet with cooking oil spray and heat over medium-high heat. Ladle ¼-cup servings of the batter into the skillet and cook until bubbles begin to form on the top of the johnnycakes. Flip and cook until lightly golden brown on the other side. Transfer the cooked johnnycakes to a plate; cover to keep warm; and repeat the cooking process with the remaining batter. Serve warm with maple syrup.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Rhode Island.