How to Make Vegan Pancakes even Healthier
My son is visiting me from Belgium. This morning he asked for pancakes for breakfast. Pancakes are probably my kids’ favorite dish of mine for breakfast.
When they were small I would often make them on Sunday mornings. I always tried to make them healthy(ish) by using whole wheat and rye flours along with all purpose flour. Sometimes I would add rolled oats, ground flaxseed, bananas or some other nutritious ingredient. Usually I added buttermilk, yet sometimes in a crunch I added yogurt instead.
While my kids (now all grown up) topped their stack of pancakes with maple syrup imported from one of our trips to the United States, I typically added jam or a fruit spread.
Last weekend I prepared pancakes my traditional way for my son, his friend, my nephew and my brother. They gobbled them up like old times.
Tofu Vegan Pancakes
This morning I wasn’t planning on making pancakes. I didn’t therefore have all the ingredients in my kitchen. Yet when my son gives me those eyes and asks in his most charming tone for Daddy’s pancakes, how can I say “no”?
What ingredients to use?
I improvised with the ingredients at hand. With the ricotta cheese and eggs in my refrigerator, I could have made a vegetarian version of pancakes. Most pancakes are indeed vegetarian, so no excitement with this choice.
I decided, however, to go vegan by using tofu to replace the eggs in the recipe. I have used tofu to replace eggs in omelettes before with excellent results. No one even noticed that I had not used eggs. So why not now?
How much time to prepare the Tofu Vegan Pancakes?
In the same time it takes me to make my traditional pancake recipe, I prepared a batter using tofu, flour, oil, and agave syrup. I used a blend of flours (whole wheat, all purpose and rye flours) with a little bit of rolled oats and ground flaxseed. Feel free to create your own combination of flours and grains while keeping the same basic overall quantity of flours used for the batter.
After letting the batter sit a couple minutes, I cooked them the same way as I would my traditional pancakes.
After flipping the pancakes over in the pan, they were ready to serve. I usually start serving the pancakes as I continue to make them in the skillet.
How to eat the Tofu Vegan Pancakes?
My son loves maple syrup on his pancakes. He often pours a lot on the first pancakes and then mops up the rest of the syrup with the next pancakes to be served. I prefer a fruit jam, especially raspberry, blackberry or apricot jam, on my pancakes.
How did the Tofu Vegan Pancakes taste?
We both enjoyed these Tofu Vegan Pancakes this morning. Neither of us could really taste a difference from the traditional pancakes. A couple hours later we noticed, however, that our bellies felt much lighter than we eat the traditional pancakes prepared with dairy products.
Try making the Tofu Vegan Pancakes for your family. You will be happy to know that your family is eating a healthy breakfast. Your family will be pleased with the taste and probably not even notice the difference in flavor.
Please share this recipe with your friends and leave your comments below. Don’t forget to rate this recipe so other readers will also know how yummy they taste!