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.


Quantity Unit Name Link Alternatives
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.


  1. Blend milk, tofu, vanilla, and optional ingredients in blender.
  2. Pour mix over the 1¾ cups of Bob’s Red Mill Mix
  3. Stir with wire whisk until large lumps are gone then let stand 2 minutes to thicken.
  4. Pour ¼ cup batter on to sprayed frying pan on medium-high burner.
  5. Cook about 2 minutes on each side or until golden-brown.
  6. Instead of going for the maple syrup and butter, try healthier options like almond butter, applesauce, chopped fruit, and granola.

Prep Time: 25 minutes
Yield: 14 servings
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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