microwave pancake bowl (high protein, no powder)

1 Add the [wprm-ingredient text="16 oz silken tofu" uid="2"], [wprm-ingredient text="2 eggs" uid="3"], [wprm-ingredient text="¼ cup soy milk" uid="5"], [wprm-ingredient text="½ tsp vanilla extract" uid="7"], [wprm-ingredient text="2 tbsp sweetener of choice" uid="8"], and [wprm-ingredient text="2¼ tsp baking powder" uid="6"] to a blender and blend until completely smooth with no lumps.Then add the [wprm-ingredient text="1½ cups all-purpose flour" uid="4"] and [wprm-ingredient text="Pinch of salt" uid="9"]. Blend until just combined and smooth. Don't over-blend.
3 Divide the batter evenly between three large microwave-safe bowls. Make sure each bowl is big enough for the batter to double in height — it will puff up significantly.
4 To the first bowl, add the [wprm-ingredient text="¼ tsp baking soda" uid="11"], [wprm-ingredient text="Zest from 1 lemon" uid="12"], [wprm-ingredient text="2 tsp chia seeds" uid="13"], and [wprm-ingredient text="⅓ cup fresh raspberries" uid="14"]. Stir gently to combine.To the second bowl, press the banana slices from [wprm-ingredient text="1 ripe banana" uid="16"] on top of the batter and scatter the [wprm-ingredient text="2 tbsp chocolate chips" uid="17"] over.Make the third bowl with whichever flavor you like best! (mix in quantities are per bowl)
6 Cover each bowl loosely with a paper towel or microwave-safe plate. Microwave each bowl individually on LOW for 2:30–3:30 minutes. Start checking at 2:30. The bowl is done when the center is just set and doesn't look wet or shiny. Every microwave is different — your time will vary.
8 Let rest for 2 minutes before adding toppings. Serve immediately or store covered in the fridge for up to 3 days.