Skillet Blueberry Protein Pancake

I swear to you that this is one of the easiest breakfasts you can make…..and it has tofu in it.

For those of you that can get past that first line and the four letter word tofu, I promise you will love this breakfast.

This is my take on an old recipe that used to be called a Dutch Baby. This is right out of my grandmother’s cookbook (the German one, not the Irish one..grandmother that is, not cookbook), and it called for a crap ton of eggs, four to be precise.  The recipe is really a cross between a pancake and almost a custard, but don’t let that scare you (I assume at this point you can’t be scared by much if you got past the tofu thing). So I had to look for something that would replace what the eggs do in this recipe, which is A LOT…they make it creamy, moist, they cause it to rise a bit, etc…and that called for silken tofu.

You also need a blender for this recipe or even a food processor, since you need to make a batter the same as you would for a pancake.  It may be possible to make the batter with a whisk, but to be honest, I haven’t tried it since I have a blender and I am lazy.

Also, the type of milk you use may affect the baking time…I found mine cooked a bit faster when I used coconut milk, but it still tasted the same when I used almond milk, so whatever milk you’ve got, it doesn’t seem to matter a whole lot except for the time.  You will also need a skillet that can be put into the oven.  If you don’t have one, you could always start on the stovetop with a regular skillet and then use a pie plate for the oven.  This will also increase the cooking time a bit since your pie plate will likely be smaller then your skillet and therefore the batter will be spread out less and require maybe an extra 5 minutes of baking time.

And now, on on to the recipe.

Ingredients:

• 2 Tablespoons butter (I used Earth Balance)
• 1 generous cup blueberries, washed and dried
• 1 cup silken tofu
• 1/2 cup milk (I like to use coconut, but almond or other milk will work as well)
• 3/4 cup pastry flour (you can always sift regular flour, but this will add some time to making this recipe)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup monk fruit (or sugar)
• 1  1/2 teaspoons baking powder

Directions:

1. Preheat the oven to 400.
2. In a blender or processor, combine the tofu, milk, flour, vanilla, salt, monk fruit, and baking powder.  Process till smooth and creamy.
3. Using an oven proof skillet, heat the butter over medium/medium high heat and add the blueberries.  Stir them around about 30 seconds, then turn off the heat and pour your batter into the pan.  You can give a quick stir to distribute the berries if they seem to clump together in one spot, but it’s not necessary.
4. Immediately put the pan in the oven and bake for 25-30 minutes till golden and blueberries are bubbling a bit.
5. Remove from oven and allow to cool a few minutes before cutting and serving.

Enjoy!