Name: High Protein Vegan Pancakes
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 11 oz silken tofu; 1.5 cup unsweetened pea milk; 2 tbsp maple syrup; 2 tsp pure vanilla extract; 2 tsp lemon juice; 3.5 cup spelt flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 0.25 tsp salt; 1 tbsp vegetable oil (, for frying); 1 cup unsweetened soy Greek-style yogurt; 1 cup fresh mixed berries; 0.33 cup mixed unsalted roasted nuts (, chopped (optional)); 2 tbsp roasted pumpkin seeds (, chopped (optional)); null null maple syrup; null null powdered sugar

Instructions

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1

To a blender, add the silken tofu (11 oz), unsweetened pea milk (1.5 cup), maple syrup (2 tbsp), pure vanilla extract (2 tsp), and lemon juice (2 tsp). Blend until smooth.
2

In a large bowl, combine the spelt flour (3.5 cup), baking powder (2 tsp), baking soda (1 tsp), ground cinnamon (1 tsp), and salt (0.25 tsp). Mix well. Then add the wet ingredients from the blender. Mix until just combined, but be careful not to over-mix. If the mixture is too thick, add a splash of [plant milk] to thin it out a touch.
3

Heat a non-stick crêpe pan over medium-high heat and use a bit of vegetable oil (1 tbsp) to lightly grease the pan. Use a pancake batter (0.25 cup) to pour the batter onto the pan. Cook for 2 minutes on each side, or until golden. Continue with the leftover batter.
4

Top with unsweetened soy greek-style yogurt (1 cup), mixed unsalted roasted nuts (0.33 cup), fresh mixed berries (1 cup), and roasted pumpkin seeds (2 tbsp) optionally, [maple syrup] and [powdered sugar] if desired, and enjoy.