Banana&Tofu pancakes (Toffniks)
Pancakes with Tofu Cheese and Banana are perfect for those looking to reduce their animal product intake or for anyone who loves tofu. If you enjoy experimenting with new flavors, this dish is for you! With minimal effort and the right proportions of ingredients, you’ll create a delicious and satisfying meal.
Cook Time
20 minutes
Ingredients
- Cheese Tofu 450 g
- Ripe banana 1 pc or 100-150 g
- Sweetener (stevia) to taste
- Baking powder 1 tsp
- Flour (I use rice flour) for the pancake batter + additional flour for rolling the pancakes 150-200 g
- Chocolate chips (if desire) 20-30 g
- Oil for frying
- Honey, syrup, jam, or nuts for serving
Instructions
- In a large deep bowl, combine the tofu cheese, banana, and sweetener. Use an immersion blender to blend everything until smooth
- Next, add the baking powder, flour, and chocolate drops or nuts. Mix gently with a spatula until smooth
- With wet hands or a moistened ice cream scoop, take a portion of the dough and roll it on a floured surface until the pancakes are nicely rounded
- Fry the prepared pancakes in a heated pan over medium heat, cooking both sides until golden brown
- Serve hot, drizzled with honey or syrup, and topped with nuts or vegetable yogurt—customize it to your taste preferences!
Notes
You can substitute the banana with an egg and add more sweetener to taste.
Handle the dough gently. It’s best not to add too much flour, but don’t neglect it entirely, as this could result in overly tender pancakes that may fall apart.
The smaller the toffniks, the easier they are to shape and the quicker they cook.
It’s best to fry the pancakes in a heated pan until golden brown, then cover them with a lid and cook until they are fully cooked inside.
These cheesecakes/toffniks can be prepared in advance and frozen as blanks. When you're ready to serve, simply fry them before enjoying!
