Vegan Chocolate Banana Pancakes

8 oz silken (soft) tofu

1 cup chocolate oat milk (see Tip above if you can’t find this at the store)

3 ripe bananas

3 tbsp brown sugar

½ tsp vanilla extract

1 ¼ cups gluten-free flour (I recommend Bob’s Red Mill gluten-free all-purpose baking flour)

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

¾ cup cooked quinoa

olive oil, vegetable oil, or vegan butter

maple syrup, for serving

confectioners’ sugar, for serving

Combine the tofu, chocolate oat milk, 1 1/2 bananas, the brown sugar, and the vanilla in a blender and process until smooth.

In a large bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). Pour the blended tofu-banana mixture into the dry ingredients and combine to form a smooth batter. Then stir in the quinoa.

Place a large skillet over medium heat. Add 2 tablespoons oil or vegan butter, and heat until melted. Spoon 1⁄2 cup of the pancake batter per pancake into the skillet (the number of pancakes will depend on the size of your skillet). Cook until bubbles appear on the surface of the pancakes, about 2 minutes. Then flip them over and cook on the other side until cooked through, about 2 more minutes. Transfer the pancakes to a large plate or platter and keep covered, or place in the oven on low temperature until ready to serve. Repeat, adding more oil or vegan butter for each batch of pancakes.

Once all the batter is used up, slice the remaining 1 1/2 bananas. Add a little oil to the same skillet and sauté the banana slices over medium heat for 1 to 2 minutes, until browned on all sides.

Serve the pancakes garnished with the sautéed bananas, a drizzle of maple syrup, and a sprinkling of confectioners’ sugar.

NOTE: The pancake batter can be made up to 2 days ahead and stored in the fridge.

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Vegan Chocolate Banana Pancakes