Blueberry Tofu Pancakes

Blueberry Tofu Pancakes Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


2 tablespoons flaxseed meal

8 ounces extra-firm tofu, drained and pressed

½ cup old-fashioned oats

1¼ cups dairy-free milk

1 cup all-purpose flour

3 tablespoons coconut sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon plus 1 tablespoon extra virgin olive oil, divided

¼ cup maple syrup, for serving

½ cup frozen blueberries, defrosted, divided


1Mix the flaxseed meal with 6 tablespoons water and set aside.

2Add all the ingredients except the blueberries and 1 tablespoon oil to a food processor and blend well. Use the quick pulse button to blend in ¼ cup of the blueberries.

3Heat the remaining oil in a skillet and add ¼ cup of the pancake batter to the center of the pan. When bubbling on one side, flip and cook until golden brown. Continue until all the batter is gone.

4Serve with maple syrup and remaining ¼ cup blueberries sprinkled on top.

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