- Drain and press tofu. Cut it roughly and pat with a paper towel.
- Place tofu, soy milk, vegan butter, vanilla extract and coconut sugar in a food processor. Pulse until smooth. Add half of the flour first and keep mixing. Add more if the dough is sticky. Lastly, fold in raisins and mix to spread them evenly.
- Sprinkle a working surface with flour. Transfer the dough onto it and knead a couple of times. It should be soft and fluffy. Divide it into 12 balls and form the patties. Dust each patty with a little bit of flour.
- Heat enough coconut oil in a large non-stick pan over medium heat. Fry pancakes for a few minutes on each side until golden brown.
- Serve with vegan sour cream.
To make vegan sour cream, blend soaked cashews with water, apple cider vinegar, and a pinch of salt in a high-speed blender until smooth.