Fluffy Tofu pancakes (Gluten Free & Vegan)

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, fluffy tofu pancakes (gluten free & vegan). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fluffy Tofu pancakes (Gluten Free & Vegan) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Fluffy Tofu pancakes (Gluten Free & Vegan) is something which I’ve loved my entire life.

Using a stick blender, blend together until liquid, then keep going until it turns thick and smooth, like yogurt. Stir in the oil and the rest of the milk to loosen the mixture. You could use a hand held blender, or electric mixer to ensure your batter is as smooth as possible. And as always, with any pancakes, you can top them up with whatever floats your boat.

To get started with this recipe, we must prepare a few components. You can cook fluffy tofu pancakes (gluten free & vegan) using 8 ingredients and 5 steps. Here is how you cook it.

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The ingredients needed to make Fluffy Tofu pancakes (Gluten Free & Vegan):
  1. Take 150 g soft tofu
  2. Get 120 ml or 1⁄2 cup milk
  3. Prepare 1 egg (optional)
  4. Get 70 g or 1⁄2 cup rice flour
  5. Get 70 g or 1⁄2 cup buckwheat flour
  6. Prepare 2 tsp. baking powder
  7. Take 2 Tbsp. sugar
  8. Prepare 2 Tbsp. vegetable oil

These foolproof fluffy gluten-free pancakes are a cinch to make, and have the perfect light and airy texture that you'll surely love. Serve them in a stack with fresh fruit and a generous drizzle of maple syrup, or with this mixed berry chia seed jam and get ready to transform your breakfast routine! They're refined sugar free, made without flax eggs or aquafaba and taste like banana bread! Special Diet Notes: Fluffy Gluten-Free Vegan Pancakes.

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Instructions to make Fluffy Tofu pancakes (Gluten Free & Vegan):
  1. Whisk tofu with milk until smooth. Add the sugar. (If you are not using eggs, you may want to add about 1⁄4 cup of extra milk.
  2. Swift rice flour, buckwheat flour and the baking powder and add it to the tofu mixture. Blend until smooth. Add the vegetable oil. (If you are using a food processor or a hand blender you can whiz all the ingredients together until smooth.)
  3. Heat the skillet on low heat and add 1⁄2 tsp. of vegetable oil to prevent the pancake from sticking.
  4. Drop a 2 Tablespoons of the batter, and fry on low heat for 90 to 120 sec. Turn the pancake over and heat another 90 seconds or until both sides are golden brown. If you are making larger pancakes, cover with lid as tofu pancakes takes longer to cook compared to normal pancakes.
  5. Serve immediately. (Can be stored in a ziplock bag in the freezer)

They're refined sugar free, made without flax eggs or aquafaba and taste like banana bread! Special Diet Notes: Fluffy Gluten-Free Vegan Pancakes. This recipe is adapted from my Pillowy Wholesome Pancakes Recipe in. Fluffy, thick, and soft with the perfect rise, made with a combination of oat flour and rice flour. Serve with maple syrup and fresh fruit.

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