Friday, November 14, 2008
Okay, so I am guilty of posting many, many pancake recipes, but what can I say? I get out of bed every weekend, dreaming of a stack of steaming pancakes that I can eat without feeling awful a minute after I have.
I hit the jackpot with these. My very vegan Wholegrain Tofu Pancakes are among the most guilt-free I've ever cooked up. They are made, like all my pancake recipes, with whole wheat pastry flour, and I added tofu to them instead of the sour cream that I would have in the past. So not only did I take away a fat-filled, zero-nutrition product, but I replaced it with a healthy, lean and protein-filled one. With no compromise whatsoever in the taste. I could hug myself!
The lime (you can use lemon) in the pancakes gives them a tang that goes perfectly with the heavy sweetness of my favorite pancake topping, maple syrup.
It's Friday night, and I want to get away and have some fun, so I'll get on with the recipe. Do try them this weekend. You won't regret them, and neither will your waistline!
Wholegrain Tofu Pancakes
Whisk together in one bowl:
1 cup whole wheat pastry flour
2 tbsp sugar
1/2 tsp baking soda
1/4 tsp salt
In another bowl, mix together:
1 cup silken tofu
1/3 cup almond or soy milk
4 tbsp lemon or lime juice
2 tsp lemon or lime zest (optional)
2 tbsp canola or vegetable oil
2 tsp vanilla
Pour the wet ingredients into the dry ingredients and stir together in as few strokes as possible until just mixed. The batter should be lumpy, not smooth.
Pour 1/4 cup of the batter on a hot non-stick or cast-iron griddle coated with oil. This is a very thick, almost cakey batter, so you might have to give it a nudge with your ladle to help it spread.
Cook until bubbles appear on the top of the pancake and the bottom is golden-brown. Flip over and cook until golden on the other side.
Serve hot with maple syrup or any other topping of your choice.