2 tablespoons of flax seed meal
8 ounces of extra firm tofu, drained and pressed dry
½ cup regular oats
1 ¼ unsweetened almond milk
1 cup whole spelt flour
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon plus 1 tablespoon walnut oil
¼ cup maple syrup (for serving)
½ cups fresh blueberries
1.Mix the flax seed meal with 6 tablespoons water and set aside.
2. Add all the ingredients except the blueberries and 1 tablespoon walnut oil to a food processor and blend well. Use the quick pulse button to blend in ¼ cup of the blueberries.
3. Heat the walnut oil in a skillet and add ¼ cup of the batter to the center of the pan. When bubbling on one side, flip and cook until golden brown. Continue until all the batter is gone.
4. Serve with maple syrup and the remaining blueberries.