Yields: 4 servings
Topping
Ingredients
Directions
- In a deep bowl blend tofu, vanilla and cinnamon or mixed spice, and half the milk mix until a smooth custard consistency with a stick blender, make sure the sugar isn’t lumpy add to the mixture with the rest of the milk
- Put the flour and baking powder in another bowl and make a well in the middle of the dry mix and pour in the wet mix and blend until completely smooth
- Medium heat a fry pan use two teaspoons of oil
- Using a soup ladle, pour the batter into the oiled fry pan making three pancakes cook for about 2 minutes
- Use a flat spatula to flip the pancakes to the other side cook for a further two minutes
- Repeat oil and batter until all batter is used
- Spread peanut butter on the top of the pancakes
- Serve warm with sliced banana and top with maple syrup