Nutty Banana Pancakes (20 )
These pancakes pack a protein punch, they can be made as a snack or can be a main meal with either a savory or a sweet topping.
Ingredients
Ingredients
| 349 grams firm silken tofu |
| 400 ml milk of your choice |
| 4 tablespoon grapeseed oil |
| 1 tablespoon organic vanilla extract |
| 250 grams Orgran® gluten free flour |
| 2 teaspoon cinnamon powder (or mixed spice) |
| 1 tablespoon baking powder |
| 4 tablespoon demerara sugar |
| 4 tablespoon smooth peanut butter |
| 2 peeled sliced banana* |
| maple syrup to serve |
Nutty Banana Pancakes Directions
In a deep bowl mix tofu, vanilla and cinnamon or mixed spice, and half the milk mix until a smooth custard consistency with a stick blender, make sure the sugar isn’t lumpy add to the mixture with the rest of the milk
Put the flour and baking powder in another bowl and make a well in the middle of the dry mix and pour in the wet mix and blend until completely smooth
Medium heat a fry pan use two teaspoons of oil
Using a soup ladle, pour the batter into the oiled fry pan making three pancakes cook for about 2 minutes
Use a flat spatula to flip the pancakes to the other side cook for a further two minutes
Repeat oil and batter until all batter is used
Spread peanut butter on the top of the pancakes
Serve warm with sliced banana and top with maple syrup
Recipe notes
*Could also try this with some seasonal deseeded mangosteen or ripe persimmon
(30 grams for low fibre – if using mangosteen or persimmon leave out peanut butter suggestion)
Nutrition facts
Per Serving
| Fibers (g): | 2g |
