Blueberry Tofu Pancakes

Blueberry Tofu Pancakes Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

2 tablespoons flaxseed meal

8 ounces extra-firm tofu, drained and pressed

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

1Mix the flaxseed meal with 6 tablespoons water and set aside.

2Add 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.

3Heat 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.

4Serve with maple syrup and remaining ¼ cup blueberries sprinkled on top.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.