Vegan Tofu Pancakes
These high-protein pancakes (18% protein) are deliciously topped with fresh fruits, berries, peanut butter, and a drizzle of agave syrup. The idea came from my friend Svetlana, a vegan traveler from Germany. You can check out her profile on Instagram @svetlana.kohlrabi — she’s a friendly vegan guide in Bavaria!
Servings: 2 peope
Calories: 857kcal
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
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com). 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.
Serving: 73 g Calories: 106 kcal
Carbs: 18.1 g Protein: 5.1 g Fat: 3.2 g
Fiber: 2.5 g Calcium: 23.6 mg Iron: 1.1 mg