These pancakes pack a protein punch, they can be made as a snack or can be a main meal with either a savory or a sweet topping.

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Nutty Banana Pancakes Recipe
Yields4 Servings
Topping
 4 tbsp smooth peanut butter
 2 peeled sliced banana – could also try this with some seasonal deseeded mangosteen or ripe persimmon(30 grams for low fibre – if using mangosteen or persimmon leave out peanut butter suggestion)
 Real maple syrup to serve
Pancakes
 349 g firm silken tofu
 400 ml milk of your choice (nice with almond)
 4 tbsp grapeseed oil
 1 tbsp organic vanilla extract
 250 g Orgran® gluten free flour
 2 tsp cinnamon powder (or mixed spice)
 1 tbsp baking powder
 4 tbsp demerara sugar
1

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

2

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

3

Medium heat a fry pan use two teaspoons of oil

4

Using a soup ladle, pour the batter into the oiled fry pan making three pancakes cook for about 2 minutes

5

Use a flat spatula to flip the pancakes to the other side cook for a further two minutes

6

Repeat oil and batter until all batter is used

7

Spread peanut butter on the top of the pancakes

8

Serve warm with sliced banana and top with maple syrup

Low fibre (makes 4-6 serves), 2-3 grams of fibre per serve.

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Ingredients

Topping
 4 tbsp smooth peanut butter
 2 peeled sliced banana – could also try this with some seasonal deseeded mangosteen or ripe persimmon(30 grams for low fibre – if using mangosteen or persimmon leave out peanut butter suggestion)
 Real maple syrup to serve
Pancakes
 349 g firm silken tofu
 400 ml milk of your choice (nice with almond)
 4 tbsp grapeseed oil
 1 tbsp organic vanilla extract
 250 g Orgran® gluten free flour
 2 tsp cinnamon powder (or mixed spice)
 1 tbsp baking powder
 4 tbsp demerara sugar

Directions

1

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

2

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

3

Medium heat a fry pan use two teaspoons of oil

4

Using a soup ladle, pour the batter into the oiled fry pan making three pancakes cook for about 2 minutes

5

Use a flat spatula to flip the pancakes to the other side cook for a further two minutes

6

Repeat oil and batter until all batter is used

7

Spread peanut butter on the top of the pancakes

8

Serve warm with sliced banana and top with maple syrup

Nutty Banana Pancakes