Ingredients:

• Whisk together in one bowl:
• 1 cup – whole Wheat pastry flour
• 2 tbsp – Sugar
• 1/2 tsp – baking soda
• 1/4 tsp – salt
• 2 tsp – Lemon or Lime zest (optional)
• In another bowl, mix together:
• 1 cup – silken Tofu
• 1/3 cup – Almond or soy Milk
• 4 tbsp – Lemon or Lime juice
• 2 tsp – Lemon or Lime zest (optional)
• 2 tbsp – canola or vegetable oil
• 2 tsp – vanilla

Method:

1. Pour the wet ingredients into the dry ingredients and stir together in as few strokes as possible until just mixed.
2. The batter should be lumpy, not smooth.
3. Pour 1/4 cup of the batter on a hot non-stick or cast-iron griddle coated with oil.
4. Cook until bubbles appear on the top of the pancake and the bottom is golden-brown.
5. Flip over and cook until golden on the other side.
6. Serve hot with maple syrup or any other topping of your choice.
7. Recipe courtesy: Holy Cow Vegan