What a great treat to wake up with. I loved making these little heart shaped pancakes (not suggested in the recipe). The taste of the ‘nutty’ almond meal is just wonderful in this mixture. I have leftovers for tomorrow’s breakfast too!
Soy-Nut Pancakes with Strawberry-Banana Sauce
Author: Dr. Mark Hyman
Recipe type: Breakfast
You can add fresh fruit to the batter and try whipped natural nut butter with a touch of honey in it as a topping.
- 1 small banana
- 2 cups fresh strawberries (or frozen unsweetened, thawed, with juice)
- 1 teaspoonful honey
- ½ cup drained Silken tofu
- ½ cup plain soy milk
- 2 tablespoons ground flaxseed
- ¾ cup almond flour
- ½ cup soy flour
- 2 teaspoon baking powder
- pinch sea salt
- 1 teaspoon vanilla extract
- 1 whole omega-3 egg
- grapeseed oil for griddle
- In a blender, combine the banana, strawberries and honey. Puree for 5 to 10 seconds for a chunky sauce. Set aside sauce in a small bowl.
- Without washing the blender, combine tofu, soy milk, flaxseed, almond and soy flours, baking powder, salt, vanilla, and egg, and mix until smooth.
- Preheat a griddle to 400 degrees F and lightly brush with grapeseed oil. Pour approximately ¼ cup batter directly from the blender onto the griddle for each pancake. Cook pancakes until bubbles form on the surface and burst, about 4 minutes. Turn pancakes over and cook about 2 more minutes, until cooked through. Serve 3 pancakes per person with ½ cup of sauce.