It’s Friday and I want to share my favorite pancake recipe with you. We often have some friends over on Friday evening and I make pancakes, and thicken blueberries in grape juice, don’t tell but I add just a little sugar. We also have vegetarian links and sometimes we have sweet potatoe fries baked in the oven. We top the pancakes with thickened blueberries, maple syrup, yogurt, whipped topping, pecans, bananas and any thing else we can think of. I love to make these pancakes very thin almost like Swedish pancakes that my husbands grandma use to make. Now don’t worry about the tofu in the recipe you never know it’s there, so if you are a little squemish about tofu this is your chance to say, “I cook with tofu”.
In Blender: 1 Mori Nu Tofu (this can be soft or firm), 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 tablespoon brown sugar, 1 tablespoon oil, and about 1 cup milk (I use soy)—blend until smooth
ADD: 1 1/4 teaspoon baking powder, 1/2 teaspoon salt, 3/4 teaspoon soda, 1 heaping cup whole wheat flour and 1 cup white flour–add enough milk to be able to blend the flour into the first mixture.
My blender is completely full when I am finished.
If you prefer you may add the blended mixture to the dry in a bowl and add enough milk to make the batter as thick or thin as you want.
Notice this recipe has no eggs and is very yummy!!