Post by @wendythefoodscientist

Tofu doesn't have to be savory. By @wendythefoodscientist The thing people call bland about tofu is exactly what makes this work in pancakes. It has almost no flavor of its own, so it goes wherever you take it. Most pancake recipes need an egg for binding and fat for tenderness. Tofu does both. 🌱 It replaces the egg. Not by setting the way an egg does, because tofu's proteins are already coagulated from when the tofu was made. It binds through bulk and body, the way a purée would. Same result, different mechanism. 🌱 It brings fat. Around 4 to 8% in firm tofu, and that fat gets in the way of the starch tightening as the pancakes cool. That's the difference between tender and dry the next morning. The oats handle structure. Their starch gelatinizes as they cook and sets the crumb, so you can make these gluten-free with certified gluten-free oats. Same block you'd use for dinner. Completely different result. Find my tofu pancake recipe on my website (link in bio) #tofu #veganpancakes