Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the silken tofu in a cup blender until completely smooth.
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For
4
M
I
For the pancakes:
300
g
Silken tofu
200
ml
Unsweetened soya milk
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Cook along with all of our recipes
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Per Serving
Calories
847kcal
Fat
34g
Saturates
20g
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- The batter should fall off a spoon in thick, sticky drops rather than run like a crepe batter. If it’s too thin, add a tablespoon of flour. If it’s too thick, loosen with a splash of soy milk. - Don’t overmix once the wet and dry ingredients are combined. A few small lumps are fine and will help keep the pancakes fluffy. - Cook over medium heat. If they brown too quickly, turn the heat down slightly so the middle cooks through properly. - Keep cooked pancakes warm on a low temp in the oven and loosely cover with foil so they don’t dry out while you finish the batch. - You can use decaf or slightly less espresso if you want a milder coffee flavour, or less caffeine. - The pancakes can be made earlier in the day and reheated gently in the oven. The whipped topping is best made fresh but will keep in the fridge for a few hours.
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the silken tofu in a cup blender until completely smooth.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the pancakes:
300
g
Silken tofu
200
ml
Unsweetened soya milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
847kcal
Fat
34g
Saturates
20g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
- The batter should fall off a spoon in thick, sticky drops rather than run like a crepe batter. If it’s too thin, add a tablespoon of flour. If it’s too thick, loosen with a splash of soy milk. - Don’t overmix once the wet and dry ingredients are combined. A few small lumps are fine and will help keep the pancakes fluffy. - Cook over medium heat. If they brown too quickly, turn the heat down slightly so the middle cooks through properly. - Keep cooked pancakes warm on a low temp in the oven and loosely cover with foil so they don’t dry out while you finish the batch. - You can use decaf or slightly less espresso if you want a milder coffee flavour, or less caffeine. - The pancakes can be made earlier in the day and reheated gently in the oven. The whipped topping is best made fresh but will keep in the fridge for a few hours.
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Made it?
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