Simple Pancakes (Diabetes Undone Edition)

My family loves these light and fluffy pancakes exactly the way this cookbook shows: with a little dab of almond butter and sliced bananas.


  • 2 cups soy or nut milk
  • 1 cup tofu
  • 1 teaspoon vanilla
  • ½ teaspoon salt (optional)
  • 2 dates or 1 tablespoon honey (optional)
  • 1¾ cups Bob’s Red Mill 7 Grain Pancake and Waffle Mix* or 2 cups for more firm pancakes.
  • * You can also substitute the following for Bob’s Red Mill Pancake Mix: 1 1⁄2 cups oatmeal, plus 1 1⁄2 teaspoons baking powder, plus 1⁄4 to 1⁄2 cup whole grains such as buckwheat, barley, spelt, bulgur, kamut, rye, quinoa, or whole wheat. Whole grains can be dry-blended into a flour or wet-blended with milk before tofu is added.


  • Blend milk, tofu, vanilla, and optional ingredients in blender.
  • Pour mix over the 1¾ cups of Bob’s Red Mill 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.

Ready in about 25 minutes
Makes 14 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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