In blender, combine banana, strawberries, and honey. Puree for 5 to 10 seconds for a
chunky sauce. Set aside sauce in a small bowl.
Without washing the blender, combine tofu, soy milk, flaxseed, almond and soy flours,
baking powder, salt, vanilla, and egg, and mix until smooth.
Preheat a griddle to 400 degrees F and lightly brush with grapeseed oil. Pour
approximately ? cup batter directly from the blender onto the griddle for each pancake.
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 ? cup of sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 172 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 52.9mg||16 %|
|Sodium 256.1mg||9 %|
|Potassium 1164.3mg||31 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 22.4g|
|Protein 18.5g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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