Vegan Pancakes

Vegan Tofu Pancakes – High-Calorie Breakfast

My friend came up with an idea to add tofu in a batter for pancakes and shared with me her recipe. She adds firm tofu, plant-based milk and flour to the blender, makes batter and this how easy it is. I was missing plant-based milk and I had silken tofu instead of firm tofu, so I changed the recipe quite a bit. It turned out very tasty – so filling, sweet and nutritious rich! Just look at the picture below! Almost 90% of my daily protein requirements in a single breakfast! But to be honest, it was too much for me, so two pancakes I saved for lunch))

Tofu pankaces breakfast

How to make Vegan Tofu Pancakes

Basic ingredients are tofu, flour and plant-based milk, according to my friend’s advice. I replaced plant-based milk with whole nuts (almonds) and water. Since plant-based milk is made by blending these two ingredients together, I thought it won’t make a big difference. I used whole wheat flour in my recipe, but if you prefer all-purpose flour you might need to add a bit more than 200 g flour. Batter should be pretty thick.

Is this recipe WFPB?

If you are a happy owner of non-stick pan for pancakes, this recipe can be easily made Whole Food Plant Based by eliminating 1 tsp of oil for frying. I don’t have a non-stick pan, so I add a bit of oil in the beginning and I bake pancakes covered with a lid at low heat. It takes a bit more than 1 min to bake from each side, but the result makes me happy!


Vegan Tofu Pancakes

High protein pancakes (18 %) topped with fruits, berries, peanut butter and agave syrup. My friend and vegan traveler from Germany shared with me this idea. You can check out her profile on IG @svetlana.kohlrabi - very friendly vegan guide in Bavaria))
Rate & Comment
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American, Vegan
Diet: Low Salt, Vegan, Vegetarian
Keyword: High-calorie breakfast, Pancakes, Protein Breakfast
Servings: 2 peope
Calories: 857kcal
Author: Svetlana Kohlrabi and Anastassiya Vizzini



  • 200 g Silken tofu (or firm)
  • 30 g Almonds
  • 50 g Erythritol* (or 7 dates for sugar-free)
  • 2 cups Water
  • 200 g Whole Wheat Flour
  • 0.5 tsp Baking soda
  • 1 tsp Oil (for frying)


  • 2 medium Bananas
  • 1 medium Pear
  • 60 g Berries (frozen)
  • 2 tbsp peanut butter
  • 2 tbsp Agave syrup


  • Combine all ingredients in a blender and process until smooth consistency.
  • Preheat a skillet over medium heat. It is highly desirable to use a non-stick pan for pancakes. But I have a regular frying pan with a ceramic coating, so my pancakes stick to it. Therefore I add some oil at the very beginning.
  • Pour a little dough into the center of a preheated pan with a thin stream until a pancake with a diameter of 12-15 cm is formed. Bake it for about a minute and flip it over using a spatula.
  • Bake the pancake on the other side for 1.5-2 minutes.
  • The pancake is ready! With this amount of dough, you can make 10 of these pancakes.
  • To serve, cut up fruit (such as banana and pear) and add some peanut butter, berries and syrup on top.


Nutrition facts

Since I don’t have an appropriate pan for pancakes (and they stick to it), I baked these pancakes over low heat and with the lid closed. A bit slowly, but worked well!
*Sweetener If you are looking for sugar alternatives, I advise you to watch this short video on different substitutes available. Maybe it will help you with your decision! My husband and I have tried Erythritol and so far we like it. It is 20-40% less sweet than sugar, and has no specific flavour. Next we want to try xylit - it seems to have good characteristics as well.
Follow the link to see detailed nutritional data to this recipe (calculated by 875 kcal - is the amount of calories for 1 portion with toppings (5 pancakes, banana, 0.5 pear, peanut butter and syrup). Together with toppings it gives 12% of protein (31 g). 1 plain pancake contains 106 kcal, 18% (5.1 g) protein, 26% fat and 56% carbs. 


Sugar substitutes have been around for a long time, but many of them are not only no better than sugar, but sometimes even dangerous. I recently learned that stevia can be toxic and can even cause DNA mutations. If you are looking for better alternatives, I suggest you to watch this video on sugar alternatives available. Maybe it will help you to make your choice!
I personaly use Erythritol now. Erythritol is 20-40% less sweet than sucrose, has a slightly “cooling” effect, but has no aftertaste (unlike stevia, for example). I was also surprised that 100 g of erythritol contains 0 calories! Next, for comparison, I will order xylitol.

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Have a nice day!


Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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