Step 1

In a blender, blend the tofu, plant milk and vanilla until smooth and creamy.

Step 2

In a bowl, whisk together oat flour, protein powder, baking powder, salt, and cinnamon.

Step 3

Pour the wet mixture and mashed banana into the dry ingredients and whisk gently until combined. Fold in chocolate chips. Let the batter sit for 5 minutes—it’ll thicken up slightly.

Step 4

Heat a non-stick skillet over low-medium heat. Scoop ~1/4 cup of batter per pancake, spread the batter out slightly so that the pancake isn’t too thick and allows the batter to cook through. Cook for 2–3 minutes until bubbles form on top, edges firm up and bottom is golden. Flip and cook another 2–3 minutes until golden, fluffy and cooked through. These pancakes are irresistibly soft with a slightly gooey centre, think banana bread meets a stack of fluffy pancakes.

Step 5

Stack them up and serve with coconut protein yogurt, raspberry chia jam or banana slices, a drizzle of maple syrup or peanut butter on top!