I’ve been on this tear to lose weight and get healthy for the last two months.  The result: lost 10 pounds , lowered cholesterol by 28 points  and can now cinch an old belt that hasn’t been around my waist in 10 years.

I’m a calorie counting fiend and use this free website to keep track of workouts and food consumption.   http://caloriecount.about.com/ which magically informs me when I’ll reach my goal weight based  on my food and exercise logs.

But sometimes a gal just wants to break out for Sunday brunch.  Enough with the fruit and yoghurt, the one-third cup of granola, etc.  I want pancakes and bacon!

Carbs! Grease! Sugar!  Bring it.

I had eggs but the cholesterol was down and I wanted to keep it down.  I want to keep losing.  In the refrigerator I had the bacon and it was pork, not turkey!  (Sometimes you’ve just got to indulge your inner canivore.)  I had blueberries and there was also a bowl of tofu whose sell-by date was past due.

Hmm, tofu pancakes!  Could there be such a thing?

Out on the ‘net I went and, lo and behold, there were lots of tofu pancake recipes, but they sounded, well, ersatz, not like a pancake I’d want to eat or serve.  That is until I found blogger Vaishali ’s “Holy Cow! Recipes from a Vegan Kitchen.” http://earthvegan.blogspot.com/2008/11/wholegrain-tofu-pancakes.html

I improvised from this recipe and the result were two, thick egg-less, salt-less, sugar-less pancakes so amazing that they didn’t need syrup or butter or anything.  They tasted like a cross between a pancake and a latke with sour cream –only there was no sour cream.

You can try Vaishali’s  recipe direct from her website (see above), or try my version which results in a 252 calorie total for two thick pancakes.

What you’ll need for my version:

  • 1/3 cup of Stonewall Farmhouse Pancake Mix (or your favorite or from scratch like Vaishali)
  • 1/5 slice Nasoya firm tofu
  • 1 Tsp Nellie & Joe’s Famous Key West Lemon Juice
  • 1 tsp vanilla
  • 2 packets of Splenda
  • 1/8 cup vanilla soy milk
  • ¼ cup blueberries
  • Canola oil in a spray can

Put the pancake mix in a bowl.  Add the other ingredients, except the canola oil and the blueberries, mix together.  Don’t beat trying to get it smooth; this  batter should  be lumpy and quite thick.

Spray griddle or pan with canola oil.  Pour half of batter into pan or onto griddle; spread out with a spatula, press blueberries into the batter.

Cook until bubbles appear on the surface of the pancake and the bottom is browned.  Flip and brown on the other side.

These were so delicious that I didn’t feel the need for syrup, butter, jam or any topping, but it’s your choice.

Till next time.

Melkam  Megeb.  Bon appetit.  Buen provecho.  Mànmàn chī!  Guten Appetit!  Dober tek!   Selamat makan! Nush olsun! Svādiṣṭ khānā