FEW Ingredient Tofu Pancake *Vegan*

FEW Ingredient Pancake Recipe *Vegan*

Hi and welcome back!

Rise and shine, it’s breakfast time on RLW!

Today is off to a brilliant start. The sun is out, the air is fresh, the weather is warm. I plan on taking a nature walk at the park before heading to the beach, where I’ll soak up the sun, enjoy the salt air and take plenty of pictures.

I also made a successful recipe for few ingredient vegan pancakes. Yeah, weird name. But hear the story: before I was a vegan, I fell in love with a recipe for two ingredient pancakes with the combo of bananas and eggs–sometimes flour and eggs–with optional add-ins. They were fast, simple, nutritious and tasted oh so good.

So anyway, I attempted many versions of a two ingredient vegan pancake. I used egg substitutes like peanut butter and banana; apple sauce and flour; even watered down peanut butter and flour–epic fails. All of ’em.

The two ingredient pancake was out of the question.

That’s how I came up with the few ingredient pancake, which is just as tasty, low cal and only requires a few ingredients to make.

After my cardio workout this morning, I decided to whip up a batch to go along with my coffee.

Add-ins below, while totes optional, are highly recommended.

  • Coconut milk (from a can)
  • Shredded coconut
  • Chocolate chips
  • Cinnamon
  • Cinnamon-sugar
  • Vanilla extract

Few Ingredient Tofu Pancakes:

  • 7 ounces silken tofu
  • 1/2 cup soy milk
  • 1/2 cup all purpose flour
  • handful of craisins (optional)
  • one teaspoon brown sugar
  • one teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 1/2 teaspoon cloves
  • pinch of nutmeg

Directions:

  • Pour soy milk, tofu and vanilla extract in a blender and blend until smooth.
  • Pour the mix into a bowl. Slowly add in your flour until you get a thin batter.
  • Add your spices and sugar.
  • Turn your stove onto medium heat. Add butter or oil.
  • Pour in roughly 3 tablespoons of pancake batter and set your heat at low.
  • Cook for 3-4 minutes on one side. Flip. Cook for 2-3 minutes.

A thinner consistency is best with these pancakes because the insides do not want to cook. They just don’t. It creates a light, fluffy, airy {that could not get more adjective-y} pancake in the end, but make sure they’re thin.

You can add more sugar if you’d like, but I chose to keep it at one teaspoon since I plan to drench…I mean…drizzle–I really mean drench {who am I kidding?}–mine with pure maple syrup. Plus, the cherry infused Craisins sweetened the pancakes up nicely.

What are your plans today? Whatever they are, hopefully they’ll set your mind and body on the right path. If not, work an activity into your day that will. Forget planning, just do it. It is the weekend, after all.

~Live Well!

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