Recipe by Bri O'Leary
"These vegan pancakes are much fluffier than any other recipe I've had. They are also very moist and delicious! My omnivore husband loves these!"
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1 1/4 cups
fine sea salt
pureed extra-firm tofu
I substituted one regular jar of sweet potato baby food for the tofu, and these turned out GREAT!! The sweet potato added extra nutrition and just a little hint of sweetness.
I took the advice from one of the other reviews and used sweet potatoe purree instead of tofu. I also used 3/4 cup whole wheat flour and 1/2 cup all purpose flour, 1/2 tablespoon applesauce and 1/2 tablespoon oil. I added 1/4 teaspoon cinnamon, a 1/4 cup brown sugar. I think the salt was too much. So next time i will cut it down to a 1/4 teaspoon. I also used vanilla almond milk. Very yummy and healthy
Maybe it was my lack of knowledge with tofu, but when I made these, they turned out soggy and soupy. Not good!
Not at all good .Tasted horrible. I think it was due to the tofu:(
Forget Metamucil, this should keep you regular.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Vegan Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 53
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