My friend recently shared her clever idea of adding tofu to pancake batter, and I was excited to try it! She uses firm tofu, plant-based milk, and flour, blending them together for a quick and easy batter. However, I was out of plant-based milk and had silken tofu on hand instead, so I made some adjustments. The result? Incredibly delicious, filling, and nutritious pancakes! Just look at the picture below—almost 90% of my daily protein needs in one breakfast! To be honest, it was a bit much for me, so I saved two pancakes for lunch.
How to make Vegan Tofu Pancakes
The basic ingredients are tofu, flour, and plant-based milk, as my friend recommended. I swapped the plant-based milk for whole almonds and water. Since plant-based milk is essentially made by blending these two together, I figured it wouldn’t make a significant difference. I opted for whole wheat flour, but if you prefer all-purpose flour, you might need to use a little more than 200g to achieve a thick batter.
Is this recipe WFPB?
If you have a non-stick pan, you can easily make this recipe Whole Food Plant-Based by omitting the 1 teaspoon of oil for frying. I don’t have a non-stick pan, so I add a little oil at the beginning and cook the pancakes covered at low heat. It takes just over a minute to cook each side, and the results are fantastic!
Vegan Tofu Pancakes
Ingredients
Batter
- 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)
Toppings
- 2 medium Bananas
- 1 medium Pear
- 60 g Berries (frozen)
- 2 tbsp peanut butter
- 2 tbsp Agave syrup
Instructions
- Combine all ingredients in a blender and process until smooth.
- Preheat a skillet over medium heat. A non-stick pan is ideal for pancakes, but I use a regular frying pan with a ceramic coating, so I add a bit of oil at the start.
- Pour a small amount of batter into the center of the preheated pan, forming a pancake about 12-15 cm in diameter. Bake for about a minute, covered with a lid, before flipping it with a spatula.
- Cook the other side for 1.5-2 minutes.
- The pancake is ready! You can make about 10 pancakes with this amount of batter.
- To serve, top with sliced fruit (like banana and pear), peanut butter, berries, and syrup.
Video
Nutrition facts
Recommendations
While many sugar substitutes have been around for ages, some can be just as bad as sugar—or even harmful. For example, I recently learned that stevia may have toxic effects and can potentially cause DNA mutations. If you’re looking for better alternatives, check out this informative video on sugar substitutes; it might help you make a more informed choice!
Currently, I use erythritol, which is about 20-40% less sweet than regular sugar and has a slight cooling effect but no aftertaste (unlike stevia). Surprisingly, 100g of erythritol contains 0 calories! I’ve also tried xylitol and liked it even better; it’s cheaper and tastes great, especially in drinks.
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Do you like this recipe?
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Have a wonderful day!
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Looks so nice! 😀
Thank you!