Drain the tofu. Squeeze the tofu in your hands or in a strainer to remove excess water.

Add the tofu, almond milk, vegetable oil, and agave syrup in a bowl. Use a hand blender to mix the ingredients together until relatively smooth.

Mix the flours (oats, ground flaxseed, etc.) with the salt, cinnamon, baking soda and baking powder.

Add the dry flour mixture to the wet mixture. Blend together gently. Do not mix very long as you do not want to gluten in the flour to start developing as this will make for elastic pancakes.

Let the batter sit a couple minutes as you prepare your pan. Lightly oil your pan with vegetable oil or oil spray. I usually pour a little in the pan and then use a paper towel to wipe off the excess oil. I use the oiled paper towel later between pancake servings to reapply a little oil to the pan.

Put the pan over a medium heat on the stove. Make sure the heat is not too hot or else you will burn the pancakes. Once the pan is hot enough, pour in some batter using a ladle. You can test if the pan is hot enough by dropping in a tiny amount of batter to see if it holds its shape and begins to cook. I usually make 2 pancakes at a time in my large frying pan.

Once bubbles begin to show on top of the pancakes, use a spatula to turn them over. Continue to cook a couple minutes before serving them.

Continue to cook the pancakes in this manner until you have finished all the pancake batter.

Enjoy the pancakes with your favorite toppings, such as maple syrup, honey, agave nectar, jam, fresh fruit, or anything else you might prefer. Do not use honey if you want them to be vegan.