Ingredients
- 300 g silken tofu drain free liquid; do not press or use extra-firm block tofu
- 1 cup unsweetened soy milk 240 ml, plus 1–2 tablespoons only if needed
- 2 tablespoons neutral oil divided: 1 tablespoon in batter, 1 tablespoon for pan
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 240 g; spooned and leveled or weighed
- 2 tablespoons granulated sugar 25 g
- 2½ teaspoons baking powder 10 g
- ¼ teaspoon fine salt
- 1 cup blueberries 150 g, fresh or frozen; do not thaw frozen berries
Equipment
- Blender or immersion blender with tall jug
- Large mixing bowl and whisk
- Large nonstick skillet
- Thin spatula and ¼-cup measure
- Kitchen scale and measuring spoons
Instructions
- Blend the silken tofu, 1 cup soy milk, 1 tablespoon oil and vanilla until completely smooth. Scrape the jar once to catch any tofu pieces.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Add the blended tofu mixture and fold just until no dry flour remains. Rest for 5 minutes. The batter should be thick but spoonable; if it stays in a stiff mound, fold in 1–2 tablespoons milk, a little at a time.
- Fold in the blueberries gently. Heat a large nonstick skillet over medium-low to medium heat and brush lightly with some of the remaining oil. Keep frozen berries frozen until adding them.
- Use about ¼ cup batter for each pancake, gently spreading it to about 4 inches across. Leave room to flip. Cook for 3–4 minutes until the underside is golden, edges look set and a few bubbles open on top. Flip gently and cook for another 2–3 minutes, adjusting the heat so the centers set before the outsides darken.
- Cut open the first pancake to check that the center is cooked through, with no wet raw batter. Continue in batches, brushing the pan with the remaining oil as needed, for about 12 pancakes. Do not press them with the spatula. Serve warm; optional maple syrup, extra fruit and yogurt are not included in the base recipe.
Nutrition
Serving: 1of 4 servings (about 3 pancakes)Calories: 397kcalCarbohydrates: 61.7gProtein: 13.9gFat: 10.3gSaturated Fat: 0.9gSodium: 435mgFiber: 3.1gSugar: 11.4g
Video
Video by Gigi Grassia: This demonstrates the plain silken-tofu pancake base. Our recipe adds blueberries and uses its own quantities; follow the ingredients and steps in this card.
Notes
Texture: Use silken tofu, not pressed extra-firm tofu. Keep the pancakes around 4 inches across and cook until the centers are set. Never taste raw batter; flour must be fully cooked.
Nutrition: Estimated for one-quarter recipe, about 3 of 12 pancakes. Includes all 2 tablespoons oil and no optional toppings or extra thinning milk. Calculated using representative flour, soft silken tofu and unsweetened soy-milk values plus standard ingredient data; brands, oil retained in the pan and pancake size change the result. Contains soy and wheat.
Estimated cost: About US$7.00 for the batch, or US$1.75 per serving, using the portions of ingredients consumed and frozen blueberries. Fresh berries can cost more. Prices vary by store and date; excludes optional toppings, equipment, energy, tax and delivery.
