Tofu makes this vegetable pancake a protein-packed breakfast alternative; it's great for lunch or dinner, too!
Ingredients 1 cup spelt flour
1 teaspoon dried tomato powder
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon dry chives
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lightly pressed crumbled tofu (use soft or firm)
1/3 cup almond or soy milk
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1/4 cup water
1/2 cup finely chopped oyster mushrooms
1/2 cup finely chopped onion
2 cups tightly packed greens, (arugula, spinach or baby kales works great)
Vegetable oil spray
Instructions Whisk dry ingredients together in a large bowl.
Add tofu, almond milk, lemon juice and oil to a blender; blend for about 30 seconds. Pour into the bowl of dry ingredients. Add water to the blender and pulse for about 15 seconds (this step helps gets all of the yummy tofu mix out of the blender). Pour into the bowl.
Whisk dry and wet ingredients. Fold in mushroom, onions, and greens.
Heat a cast iron skillet, sprayed lightly with oil, on medium-high. Reduce heat and add 1/2 cup of batter per pancake. Cook on both sides for about 3 minutes (after flipping press down on the cooked side of the pancake with a spatula to flatten out the pancake).
By JL Fields
Adapted from Savory Tofu and Greens Pancakes with Cashew Sauce
Comments