Nutty Banana Pancakes (21 )
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 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 |
