Apple Pecan Pancakes
- 1 1/2 cups soy milk
- 1/2 cup soft silken tofu
- 1/3 cup solid vegetable shortening
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 medium apples, peeled, cored, and quartered
- 1/4 cup pecans, coarsely crushed
- Vegetable oil, for frying
- Nondairy margarine, as a condiment
- Maple syrup, as a condiment
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Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped. Fold in the pecans. Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned. Serve immediately with nondairy margarine and maple syrup. |
