Soy-Nut Pancakes with Strawberry-Banana Sauce

Ingredients

• 1 Small Banana
• 2 Cups Fresh strawberries frozen unsweetened, thawed, with juice
• 1 Teaspoon Honey
• 1/2 Cup Drained silken tofu
• 1/2 Cup Plain soy milk
• 2 Tblspns Ground flaxseed
• 3⁄4 Cup Almond flour
• 1⁄2 Cup Soy flour
• 2 Teaspoons Baking powder
• 1 Pinch Kosher salt
• 1 Teaspoon Vanilla extract
• 1 Whole Omega-3 egg
• 1 Tablespoon Grapeseed oil for griddle

Preparation

1. In a blender, combine the banana, strawberries, and honey. Puree for 5 to 10 seconds for a chunky sauce. Set aside sauce in a small bowl.
2. Without washing the blender, combine the tofu, soy milk, flaxseed, almond and soy flours, baking powder, salt, vanilla, and egg, and mix until smooth.
3. Preheat a griddle to 400 degrees and lightly brush with grapeseed oil. Pour approximately 1⁄4 cup batter directly from the blender onto the griddle for each pancake.
4. 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 1⁄2 cup of sauce.