Silken tofu is one of those ingredients you see on all kinds of vegan egg substitute lists, but which I had previously not been brave enough to try. My trusted ripe bananas and flax seeds have served me well, so I was a bit resistant to trying something new. When this recipe popped into my brain upon waking one Saturday morning (as most of my breakfast posts do) it kind of seemed like a no-brainer. As much as I love pancakes, my big complaint with them has always been that it just feels so darn wrong to start my day with a plateful of carbs topped with more carbs (in the form of maple syrup). Silken tofu, it seemed, was my perfect solution: an egg substitute with a nice hit of protein and the perfect excuse to mix up my cakes in the blender. It was too darn easy. These tofu pancakes were dense and highly satisfying. The batter is also easier to work with than that for some other vegan pancakes I’ve tried out. I do recommend however, as I do with most vegan pancakes, that you keep them on the small side. Nothing binds batter together quite like eggs do, so by keeping your pancakes under six inches in diameter you can avoid them falling apart when flipping. Cacao antioxidant power…healthy protein…you’d almost think these pancakes were health food ;)
