Enjoy these light and fluffy pancakes exactly the way this cookbook shows: with a little dab of almond butter and sliced banana. This recipe can also be used as a waffle mix.

2 cups soy or nut milk

1 cup tofu

1 tsp vanilla

1 ¾ cups Bob’s Red Mill 7 Grain Pancake and Waffle Mix*(add more for firm pancakes)

*Bob's Red Mill 7 Grain Pancake and Waffle Mix Substition

1 ½ cups oatmeal

1 ½ tsp baking powder

½ cup whole grains such as buckwheat, barley, spelt, bulgur, kamut, rye, quinoa, or whole wheat(can be dry-blended into a flour or wet-blended with milk before tofu is added)

Optional

½ tsp salt

2 dates or

1 tbsp honey

Blend milk, tofu, vanilla, and optional ingredients in blender.

Pour mix over the Bob’s Red Mill Mix 7 Grain Pancake and Waffle Mix (or the substitution mix).

Stir with wire whisk until large lumps are gone then let stand 2 minutes to thicken.

Pour ¼ cup batter on to sprayed frying pan on medium-high burner.

Cook about 2 minutes on each side or until golden-brown.

Instead of going for the maple syrup and butter, try healthier options like almond butter, applesauce, chopped fruit, and granola.

Simple Pancakes (Diabetes Edition)