Easy | 12 min
Those pancakes gives incredible texture, flavor, and nutritional benefits. Soy proteins found in tofu act as a natural binder, effectively replacing eggs and holding the batter together. Tofu contributes a small amount of fat. This is crucial for keeping the pancakes tender and moist, preventing them from becoming dense and dry, which can sometimes be a challenge with egg-free recipes. The inherent moisture and fat content of the tofu contribute to a richer mouthfeel. Finally, the fibers in oats, specifically beta-glucans, play a vital role in creating a thick and structured batter. This is achieved without the need for gluten, making these pancakes a fantastic option for those seeking gluten-free alternatives. Tofu truly elevates the humble pancake to new heights. If you’re ready to experience a leveled-up pancake, tofu is your secret ingredient.
Ingredients
Dough:
1/2 tofu ( i used silken tofu) cube
2/3 cup of oats
1 tablespoons apple vinegar
pinch of salt
Toppings of your choice:
some chopped fruits
2 teaspoons of maple syrup
2 teaspoons of vegan yogurt
1′ step: blend it all
Add all ingredients add to blender and bled till smooth.
2′ step: pan fry it
The mixture add to heated pan. Fry it under the cover for a minute or two and flip it and leave for a minute. Repeat it for the rest of the pancakes.
This is so easy and filling! let me know what you think! I just love the fact that they are jus so fluffy.
BAD VEGAN RECiPES 
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