Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.
Tofu in blueberry pancakes?! Your eyes do not deceive you. Here, silken tofu acts as a binding agent in these protein-packed vegan blueberry pancakes. As there are no eggs in this recipe, you’ll need as much help with leavening as possible to cut through the density of the tofu. This means adding both baking powder and soda—and a lot of it. Baking powder (make sure to use the aluminum-free kind to mitigate any unpleasant flavor) will activate with the water and again when the batter hits the heat; baking soda will react with the water and the acid in the brown sugar. The result is a fluffy, crisp-edged pancake with a slightly chewy, almost mochi-like interior. Small wild blueberries are best, but whatever kind you find at the store will work.
As is the case with most baked goods—even those that technically don’t go into the oven—these pancakes are most successful when the ingredients are measured by weight with a scale. If measuring by volume with measuring cups, it can be easy to pack in a little extra flour. If so, you may need to add about a tablespoon or so more water; you want the batter to be the approximate consistency of pourable whole-milk yogurt (not thick Greek-style).
Discover more Good for You recipes here: Veggie Club Sandwich; Berry Protein Smoothie; Chopped Salad With Sardines and Preserved Lemon
Read More: How I Make Protein Pancakes Without Protein Powder
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes about 16
Ingredients
1½
½
3
2
1
1
1
5
½
Need to make a substitution?
Preparation
Step 1
Whisk 1½ cups (188 g) all-purpose flour, ½ cup (62 g) whole wheat flour, 3 Tbsp. light brown sugar, 2 Tbsp. aluminum-free baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
Step 2
Blend tofu and liquid from one 16–17-oz. package silken tofu in a blender until very smooth. Scrape down sides and add 1 Tbsp. avocado oil or vegetable oil and 1½ cups water; blend until mixture is very smooth. Scrape into bowl with dry ingredients and gently fold in with a whisk.
Step 3
Heat a dry large nonstick skillet over medium for 3 minutes. Drizzle in 1½ tsp. avocado oil or vegetable oil. Pour 2 scant ⅓-cupfuls of batter into skillet, leaving space around each. Top each pancake with about 1½ tsp. fresh or frozen wild blueberries. Cook pancakes until tops start to look matte, about 4 minutes. Gently flip and cook until golden underneath, about 4 minutes. Transfer pancakes to a plate or wire rack. (Alternatively, transfer to a wire rack set inside a rimmed baking sheet and keep warm in a 300° oven while you make the rest). Working in 7 more batches, repeat process with remaining oil, batter, and blueberries, adjusting heat as needed to keep pancakes from absorbing too much oil or burning.
Step 4
Serve pancakes with pure maple syrup.
Do Ahead: Pancakes can be made 3 months ahead. Let cool, then stack between sheets of parchment paper and place in an airtight container or resealable plastic bag and freeze. Reheat in a toaster or toaster oven until warmed through.