Looking for something incredibly healthy to start your day? Then this recipe is a sure winner because it not only includes nutritious tofu, but also has buckwheat to create delicious pancakes that you’re sure to love.
This is real simple and fast to make, plus the entire meal is very low in calories because of the tofu and buckwheat that is used. If you’re looking to spice up your breakfast recipes with something different then you need to check out the instructions below.
This makes both the pancakes and a filling you can use to top the pancakes with and serves two. Here are all the ingredients you’ll need:
- Olive oil or cooking spray
- One teaspoon olive oil
- 2/3 cups of drained tofu, firm, cut into small cubes
- Ginger finely grated
- One crushed garlic clove
- 1/2 of a red chili, thinly sliced
- Two teaspoons of soy sauce, low sodium or gluten-free
- 1/2 cups of bean shoots
- 1/4 cups of trimmed enoki mushrooms
- 1/2 small red capsicum, cut in thin strips
- 1/4 cup coriander
- 1/3 cup buckwheat flour
- 1/2 cup skim milk
- Two tablespoons yogurt, low fat
- Two eggs
And here’s how to make this dish:
- Put flour and the milk, yogurt, and egg into two separate mixing bowls. Whisk together the milk, yogurt and egg, and then combine with the flour. Continue to whisk.
- Get a frying pan on high heat and spray with cooking oil. Cook flour mixture to make pancakes. Make however many pancakes and then place them aside.
- Now put the frying on medium heat and add in the tofu. Cook for about two to three minutes and then add in the ginger, garlic and chili. Cook for additional one minute while tossing. Remove pan from heat to add in soy sauce. Now add coriander, bean shoots, mushrooms, capsicum. Toss once more.
- Spoon mixture on the pancakes.
