Name: Power pancakes
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 tsp flaked sea salt; 250 ml/9 fl oz/1 cup milk of your choice; 2 tsp baking powder; 2 tbsp olive oil; 400 g/14 oz cherry tomatoes; 2 tsp caster (superfine) sugar; 2 tsp balsamic vinegar; 150g/5½ oz crumbled feta or vegan alternative (optional); pinch of dried chilli flakes (optional), plus extra, to serve; 200 g/7 oz silken tofu; 250 g/9 oz gram (chickpea) flour

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Pancakes don’t always have to be the sweet version at breakfast time – savoury ones can be just as satisfying and I urge you to give these a go just to appreciate how fantastic they are. They are fuelled with chickpea flour and silken tofu, making them high in protein, low in carbohydrate and brilliant for anyone who’s vegan, where pancakes are often off limits. Enjoy plant power at its best!