Protein and Iron-rich Vegan Pancakes
Carefully selected flour blend with added banana and an apple for sweetness. Oil-free, sugar-free, rich in protein, calcium and iron.
Servings: 4 people
- 1.5 cup soy milk You can use other plantbased milk but I found soy milk to curdle best
- 2 tbsp apple cider vinegar
- 1/2 cup whole wheat flour
- 1/2 cup semolina flour
- 1/2 cup almond flour
- 1/4 cup brown rice flour
- 1 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup mashed soft tofu
- 1 mashed banana the riper the sweeter
- 1 diced apple
In a bowl mix soy milk and apple cider vinegar and set aside.
In another bowl mix the dry ingredients.
Add mashed banana and tofu into the soy milk and apple cider vinegar mix and stir.
Add the soy milk mixture to the dry ingredients bowl, add the diced apple and stir.
Heat the griddle or frying pan on medium-high for a minute or two.
Scoop the batter to the pan into the desired size pancake, cook them for a minute or two until lightly brown, turn them on the other side and cook for another minute or two.
Calories: 310kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 352mg | Fiber: 5g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 236mg | Iron: 3mg