Vegan recipe
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Vegan Coconut & Blueberry Pancake Stack

Prep 10 mins
Cook 20 mins
Serves 4

Pile it high with these light and fluffy, delicious vegan blueberry pancakes. Made with tofu, they pack an extra protein punch to any breakfast.

Authentic Tofu Block Find out more

Ingredients

1 pack Cauldron Organic Tofu
200 ml coconut milk
1 tsp vanilla extract
1 tsp lemon juice
1 tbsp vegetable oil
150g plain flour
½ tbsp baking powder
½ tbsp bicarbonate of soda
½ tsp cinnamon
½ tsp salt
250g blueberries
1 tbsp coconut oil
4 tbsp vegan yogurt
1 tbsp toasted coconut flakes
2 tbsp maple syrup

Method

  1. Put the Cauldron Organic tofu block, coconut milk, vanilla extract, lemon juice and vegetable oil into a blender and blitz until smooth.
  2. In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Create a well in the middle of the bowl and add the wet tofu mixture. Mix until you have a thick batter. Stir through 100 g of blueberries until combined.
  3. Place a non-stick frying pan over a medium heat and add a small amount of coconut oil. Once hot, use a serving spoon or ladle to add the pancake batter to the pan. Cook for 2 minutes on each side or until golden and bubbly. Set aside.
  4. Stack high and serve with the vegan yogurt, remaining blueberries, toasted coconut and maple syrup.

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