High Protein Vegan Sheet Pan Pancakes
Serves: 8
One day I had some extra silken tofu in the fridge that I needed to use up AND I was craving some pancakes for dinner then came this AMAZING high protein vegan pancakes! I promise your family will not be able to taste the tofu in these, but I also promise they will love how it tastes! The tofu adds an extra level of nutrition to your meal such as adding a source of complete protein, extra nutrients, supports your heart health, manages your cholesterol and supports your bone health. Top them with your favorite pancake toppings and enjoy!
Ingredients
1 cup all-purpose unbleached flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup silken tofu
3/4 cup plant milk
6 tablespoons water
2 flax eggs (2 tablespoons flax seeds + 6 tablespoons of water)
2 tablespoons pumpkin puree (or ripe banana mashed)
2 teaspoons vanilla extract
favorite pancake toppings
Instructions
1. Preheat oven to 425 degrees and spray a rimmed baking sheet pan with cooking spray (this will help to keep the parchment paper in place) add a sheet of parchment paper on top. .
2. Wisk ingredients from the flour to the salt. In another bowl whisk together wet ingredients until thoroughly combined.
3.Transfer the wet ingredients into the bowl of dry ingredients and whisk until combined.
4. Pour the batter into the prepared baking sheet and spread the batter evenly with a spatula. Bake for 20 minutes and allow to cool for 5 minutes, cut into 16 squares and serve immediately.
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