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.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/07/21/soy-nut-pancakes-with-strawberry-banana-sauce/