Tofu Pancakes
Fluffy and protein-rich vegan pancakes made with silken tofu for a soft, moist texture. Lightly sweetened with coconut sugar and flavored with vanilla and cardamom, they’re perfect for a hearty breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 medium pancakes (2–3 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
175 g (1/2 pack) silken tofu
1 tsp vanilla extract
200 ml almond milk (or other non-dairy milk)
1/2 tbsp vegetable oil (plus extra for frying)
125 g all-purpose flour (gluten-free if needed)
2 tbsp coconut sugar
1/2 tsp ground cardamom
1/2 tbsp baking powder (gluten-free if needed)
1/2 tsp salt
Instructions
- Blend silken tofu, vanilla, almond milk, and oil until smooth.
- In a large bowl, whisk flour, coconut sugar, cardamom, baking powder, and salt.
- Pour wet mixture into dry ingredients and stir gently until just combined (do not overmix).
- Heat a non-stick pan with a little oil over medium heat.
- Spoon in batter to form pancakes and cook 2–3 minutes until bubbles appear.
- Flip and cook the other side until golden brown.
- Repeat with remaining batter and serve warm with toppings of choice.
Notes
Add blueberries or chocolate chips for extra sweetness.
Make a savory version by skipping sugar and vanilla, and adding herbs or nutritional yeast.
Use oat or coconut milk for a richer flavor.
Keep cooked pancakes warm in a low oven while finishing the batch.
Freeze with parchment between layers for easy reheating.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Find it online: https://justsosavory.com/tofu-pancakes/
