Buckwheat Pancakes with Blueberries

This variation on an old-fashioned favorite is made with buckwheat flour and tofu. You wonʼt be able to taste the tofu, but it adds a great texture.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup buckwheat flour
  • 1 cup unbleached white flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄2 lb. soft tofu
  • 2 1⁄2 cups water
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. honey
  • 1 cup blueberries, divided
  • 1⁄2 cup maple syrup


  • In a large mixing bowl, combine buckwheat flour, white flour, baking powder, baking soda, and salt. In a blender, combine tofu, water, oil, and honey. Blend together until mixture reaches a smooth consistency.
  • Make a well in dry ingredients and pour in contents from blender. Stir until ingredients are just combined; there will be lumps, but donʼt worry about them. Fold in 1⁄2 cup blueberries.
  • Heat griddle or large skillet over medium-high heat. Lightly oil. Pour 1⁄4 cup batter onto griddle for each pancake. The tops of the pancakes will bubble and begin to look dry when itʼs time to flip them over. Flip and brown the other side 2 minutes or until golden. Serve hot with maple syrup and garnish with remaining blueberries.