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- 2 medium bananas (ripe ones are best)
- large block of tofu (e.g. 450g)
- 3 cups of water
- ⅓ cup of oil
- 3 tablespoons of maple syrup
- 2 cups of self-raising white flour
- 1 cup of self-raising wholemeal flour
- Most children (and adults) seem to love these pancakes, so it’s a good way to get tofu into a “fun” dish, either for breakfast, lunch or a dessert.
- Measure the three cups of flour into a mixing bowl.
- Throw all the wet ingredients plus the tofu and bananas into a liquidiser/blender and blend – not for too long so the tofu and banana are not completely liquidised. If no blender is available, mash the bananas and tofu and mix in the liquid ingredients
as best you can.
- Add the blended ingredients to the flour and whisk till well mixed. The batter should drop rather than pour off a spoon.
- Heat your frying pan or griddle – I generally use a non-stick frying pan and no oil is required for cooking the pancakes, although I usually do throw whatever drips of oil are left in the ⅓ cup into the pan.
- For each pancake I take a heaped tablespoon of batter and drop on to the pan. Three of four of these can be cooked in one go.
- Once you see the edges begin to darken and bubbles appearing the pancakes are ready to flip – experiment with when to turn and the heat of the pan as preferred.
- If this recipe makes too much batter, you can reduce the quantity by using 2 cups of flour and 2 cups of water…everything else can stay the same.
- This recipe seems to be quite flexible for using different types of flour,
so if you want to substitute a cup of spelt or buckwheat or rye flour for one cup of white flour, it should work okay. If you are not using any self-raising flour add a teaspoon of baking soda to help the fluffiness.