High-Protein Silken Tofu Pancakes (Fluffy & Dairy-Free)

Directions

• Add the silken tofu to a blender and blend till smooth. Set aside
• In a cup add milk, 1 tsp apple cider vinegar. Mix. Set aside for at least 1 minute for milk to curdle.
• In a large mixing bowl, combine: flour, baking powder, baking soda, salt. Whisk everything together so the leavening agents are evenly distributed.
• Pour the blended tofu into the bowl with the dry ingredients. Add 1 tsp vanilla extract and pour in milk. Gently mix until just combined. Try not to overmix — a few small lumps are perfectly fine and will help keep the pancakes fluffy. Let the batter rest for about 5 minutes so the baking powder can activate
• Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or cooking spray.
  Make sure the pan is warm before adding the batter so the pancakes cook evenly.
• Pour about ¼ cup batter onto the pan for each pancake. Cook for 2–3 minutes, or until small bubbles begin to form on the surface and the edges start to look set. Flip the pancake and cook for another 1–2 minutes until golden brown.
• Continue cooking the rest of the pancakes, adding a little more oil to the pan if needed. You should get about 3-4 pancakes depending on the size.
• Stack the pancakes on a plate and serve warm with maple syrup, fresh berries, or a small pat of vegan butter.
• If you’d like to see exactly how I make these high-protein silken tofu pancakes, you can watch the full step-by-step video below on my YouTube channel. In the video, I also share four other surprising foods where I secretly add silken tofu to boost protein without changing the taste.