Pancakes with all the benefits of a warm bowl of oatmeal? Yes, please! These better-for-you oatmeal pancakes are rich in protein thanks to the addition of tofu. Silken tofu, like its name, is silky smooth. But don’t be put off by it—the taste of tofu doesn’t come through but gives these gluten-free pancakes a dense, yet creamy texture. Blitzing the oats in the blender first, turns the oats into “flour” which makes this recipe a gluten-free homerun. Stack them and lightly drizzle on some pure maple syrup and top with toasted almonds for a nutritious breakfast that’s far from boring.
2 tablespoons pure maple syrup, plus more for serving
1 tablespoon coconut oil, melted, plus more for cooking pancakes
2 teaspoons pure vanilla extract
2 teaspoons baking powder
½ teaspoon fine sea salt
1 large egg
Toasted sliced almonds, for serving
Sat fat 4g
How to Make It
Place 1¾ cup of the oats in a blender; process until fine crumbs form, about 10 seconds. Add tofu, milk, maple syrup, coconut oil, vanilla, baking powder, salt, and egg; process until smooth, stopping to scrape sides if needed. Stir in remaining ½ cup oats. Let batter stand to thicken, about 10 minutes.
Melt about 1 teaspoon of the coconut oil in a large nonstick skillet over medium. Spoon about ¼ cup batter per pancake onto hot skillet. Cook until bubbles form on top and edges set and start to turn golden, about 3 minutes. Flip and cook until golden, 2 to 3 minutes more.
Repeat with remaining batter, adding coconut oil as needed. Serve with maple syrup, and top with almonds.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.