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Nutty Banana Pancakes

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.



349 grams firm silken tofu
400 ml milk of your choice
4 tablespoon grapeseed oil
1 tablespoon organic vanilla extract
250 grams wholemeal spelt flour
2 teaspoon cinnamon powder (or mixed spice)
1 tablespoon baking powder
4 tablespoon demerara sugar
50 grams almonds
2 peeled sliced banana*
maple syrup to serve

Nutty Banana Pancakes Directions

Heat the oven to 180C

Chop nuts and bake in oven for 5 minutes until slightly brown take them out and cool them

In a deep bowl add 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

Serve warm with sliced banana, maple syrup and chopped roasted nuts

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): 4g