You will need
Waffle Iron or Skillet
12 ounces silken tofu (2 cups crumbled)
½ cup water
¼ cup melted and cooled coconut oil, plus more for the waffle iron
1 ½ tablespoons apple juice (lemon juice if you are citrus safe – I’m not)
1cup almond flour
1tablespoon sugar (if you can do sugar, honey or stevia will also work)
½ teaspoon kosher salt
For fluffier waffles add – coconut, almond or soy milk to taste.
Blend the tofu in the blender.
Add in “milk” at this point (optional) and blend again.
Pour mix from blender into glass bowl.
Stir in other ingredients one at a time.
Mix until batter has a smooth consistency.
Grease waffle iron or skillet.
If using a skillet heat oil until hot.
Pour batter into iron or skillet.
If skillet cooking flip pancakes regularly.