2 ears of corn
1 1/2 cups whole wheat flour
2 raw, peeled potatoes, sliced
1/2 cup unbleached flour
1/2 block tofu, drained
1/2 cup wheat germ
Salt to taste
2 Tbsp. olive oil
3/4 cup soy milk
With a knite, cut off the ears of corn. Put in the blender with the potato slices and with the tofu and the soy milk, process till smooth.
Scrape into a bowl and mix with the rest of the ingredients until you have a well combined soft dough.
Heat up a skillet that is barely "painted" with olive oil drop the mixute into the hot skillet by large spoonfuls.
Let set for 10 minutes, then flip them over. Cook till both sides are golden brown.
These are delicious for breakfast with a sweet cream or for lunch with one of our delicious vegan sausage or strips recipe
on the side or just topped with a generous amount of vegan cheese (you'll find several free recipes for those in this blog as well!)
You can also serve them topped with your favorite spaghetti-like sauce and accompanied with your favorite scrambled tofu!
Yield: Approx. 14 (depending on size of spoon used)