Power-Packed Blueberry Pancakes 🫐 from the Clean Vegan Cookbook
Ingredients
- 8 oz silken tofu
- 1 1/2 cups water
- 2 1/2 cups gluten-free rolled oats
- 3 tbsp ground flaxseed
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup fresh or frozen blueberries
- Avocado oil spray
Preparation
Combine tofu, water, oats, flaxseed, maple syrup, vanilla, vinegar, lemon juice, baking powder, baking soda, salt, and cinnamon in a blender. Blend for 30 seconds, until smooth and creamy.
Gently fold in the blueberries using a rubber spatula. Set aside and let the batter rest and thicken for 5 minutes.
Preheat the oven to 250°F and place a cooling rack on a large baking sheet.
Heat a large cast-iron skillet over low heat and lightly spray with avocado oil.
Use a 1/4-cup scoop to pour batter into the skillet, making two or three pancakes at a time. Cook for about 3 minutes until small bubbles form on the top side.
Flip the pancakes using a thin metal spatula and cook for 2 minutes on the other side. Transfer to the cooling rack and place in the oven to keep warm.
Repeat the process with the remaining batter, transferring each batch to the oven to keep warm.
Serve the pancakes topped with plain unsweetened coconut yogurt, pure maple syrup, fresh blueberries, and a sprinkle of hemp seeds.
