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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.

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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