Tofu Pancakes

1 package silken tofu

1 and 2/3 cup soymilk

2 tbsp sugar (optional, can omit if going for a more savory pancake)

1 tsp vanilla (optional)

2 cups flour

2 tsp baking powder

1 tsp salt

1 and 1/2 tsp starch egg replacer (Ener-G)

Place tofu, soymilk, sugar, and vanilla in a blender. Blend on medium until frothy, about 30 seconds.

In a bowl whisk together the remaining dry ingredients. Add liquid blender ingredients slowly to dry ingredients, whisking to incorporate. Be careful not to overmix, you want to preserve all those bubbles.

Let set for a few seconds before spooning a small amount onto a griddle that has been set to medium-high. Flip once to brown on both sides. Serve with maple syrup, margarine, berries, peanut butter, or your favorite pancake topping. You can also go with a more savory flavor and serve with hummus, curry, or other.

Variation: As with any pancake, cook it in the oven for a quick alternative to the griddle. Heat oven to 425 degrees F and spray a 9x13-inch baking dish with nonstick spray, or a large castiron skillet. Let the batter above set for a minute before pouring evenly in the dish. Bake for 15 minutes and cut into squares to serve.