1/3cupvegan yogurtplain or vanilla (or vegan sour cream)
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Blend tofu with yogurt, 1 tbsp coconut oil, sugar, vanilla and salt in a food processor or blender until smooth.
Transfer to a bowl; add flour, stirring to form dough that looks like very thick, sticky muffin batter.
Scoop 2-3 tbsp of dough onto a clean, floured surface. Using flour as needed, form into a small round patty shape. Repeat with remaining dough.
Heat remaining coconut oil in a large skillet; pan fry the cakes until browned on both sides. Alternatively, brush pancakes with oil and bake at 350 degrees F. for 7-8 minutes. Flip, brush with more oil and continue baking another 5-7 minutes.
Make mango dip by mixing mango puree with vegan yogurt or sour cream.
If desired, serve pancakes sprinkled with grated vegan cheese or slivers of fresh or dried coconut.
Serve with a side of mango dip and extra vegan yogurt or sour cream.