Blueberry Protein Pancakes (No Protein Powder)

Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.Tofu in blueberry pancakes?! Your eyes do not deceive you. Here, silken tofu acts as a binding agent in these protein-packed vegan blueberry pancakes. As there are no eggs in this recipe, you’ll need as much help with leavening as possible to cut through the density of the tofu. This means adding both baking powder and soda—and a lot of it. Baking powder (make sure to use the aluminum-free kind to mitigate any unpleasant flavor) will activate with the water and again when the batter hits the heat; baking soda will react with the water and the acid in the brown sugar. The result is a fluffy, crisp-edged pancake with a slightly chewy, almost mochi-like interior. Small wild blueberries are best, but whatever kind you find at the store will work.As is the case with most baked goods—even those that technically don’t go into the oven—these pancakes are most successful when the ingredients are measured by weight with a scale. If measuring by volume with measuring cups, it can be easy to pack in a little extra flour. If so, you may need to add about a tablespoon or so more water; you want the batter to be the approximate consistency of pourable whole-milk yogurt (not thick Greek-style).Discover more Good for You recipes here: Veggie Club Sandwich; Berry Protein Smoothie; Chopped Salad With Sardines and Preserved LemonRead More: How I Make Protein Pancakes Without Protein Powder