Soy-Nut Pancakes with Strawberry-Banana Sauce


  • 1 Small Banana
  • 2 Cups Fresh strawberries frozen unsweetened, thawed, with juice
  • 1 Teaspoon Honey
  • 1/2 Cup Drained silken tofu
  • 1/2 Cup Plain soy milk
  • 2 Tblspns Ground flaxseed
  • 3⁄4 Cup Almond flour
  • 1⁄2 Cup Soy flour
  • 2 Teaspoons Baking powder
  • 1 Pinch Kosher salt
  • 1 Teaspoon Vanilla extract
  • 1 Whole Omega-3 egg
  • 1 Tablespoon Grapeseed oil for griddle


Step 1

In a blender, combine the banana, strawberries, and honey. Puree for 5 to 10 seconds for a chunky sauce. Set aside sauce in a small bowl.

Step 2

Without washing the blender, combine the tofu, soy milk, flaxseed, almond and soy flours, baking powder, salt, vanilla, and egg, and mix until smooth.

Step 3

Preheat a griddle to 400 degrees and lightly brush with grapeseed oil. Pour approximately 1⁄4 cup batter directly from the blender onto the griddle for each pancake.

Step 4

Cook pancakes until bubbles form on the surface and burst, about 4 minutes. Turn pancakes over and cook about 2 more minutes, until cooked through. Serve 3 pancakes per person with 1⁄2 cup of sauce.

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