Tofu Soufflé Pancakes
Ingredients
- 100g firm tofu
- 1 banana, ripe
- 30-50g flour can also use gluten-free flour
Instructions
- Mash all ingredients together or process in a blender. Form and fry on low heat, about 3 minutes on one side until golden brown, 2 minutes on the other side. Optional to serve with blueberry sauce made from blending blueberries and non-fat Greek yoghurt together.