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Golden Jowar (Sorghum) Tofu pancakes

A quick blender batter made with high fiber sorghum flour, and high protein tofu for light golden vegan gluten free pancakes
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Prep Time 12 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup organic sorghum flour
  • 1/2 block about 7.5 oz extra firm tofu
  • 1 3/4 cup plant based milk- soy or almond work well
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1 Tbsp ground flax optional- good fiber source
  • pinch of salt
  • 1/2 tsp apple cider vinegar

Equipment

  • Blender

Method
 

  1. Take the extra firm tofu out of the package, press on firm platform with weight on the top for about 10 min to drain any excess water. Then just cut tofu into about 2 inch cubes
  2. In a blender jar, add the sorghum flour, tofu, baking powder, plant based milk, salt, vanilla extract, cinnamon powder. Blitz till a smooth mixture is formed.
  3. Take the batter into a bowl, add the apple cider vinegar and mix with a spatula. Wait for 5 min. Get your cast iron or non stick skillet ready in the mean time.
    If the batter is a little too runny for you, add 1-2 Tbsp extra jowar flour. And if it is a bit thick, add few tea spoons of plant based milk.
    Cut the fruits, berries that you want to top the pancakes with.
  4. Using a laddle, scoop the batter to make pancakes. Flip each pancake in about 45 sec.
  5. Serve warm with maple syrup/ fruits/ nuts of your choice. These pancakes are best eaten fresh, hot. With time, they tend to be a bit dense.

Notes

Go creative- add blueberries or chocolate chips to the batter.
Top up with hemp hearts.
Make it hearty, healthy and delicious.