This pancake cream is protein rich, thanks to the tofu and packed with antioxidants from the blueberries. It is so yummy. The breakfast plates are left empty after this offering.
I’ve adapted this blueberry cream recipe from a book called “Squirrels cooking for children and babies”. My version changes the ingredients and proportions around and adds new elements, but it’s s great book if you manage to find it.
In a mini food processor, blend the following until smooth:
- 1 banana
- 1 cup frozen blueberries
- 100 grams tofu
- 1 tablespoon maple syrup
- Juice and pulp of half an orange
So easy and delicious. Hope you like it too 🙂
