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))
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
- 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.
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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2 thoughts to “Vegan Tofu Pancakes – High-Calorie Breakfast”
Looks so nice! 😀