Silken Tofu Pancakes
Fluffy, silken tofu pancakes are on the menu! Even though they're made without eggs or dairy, you won't believe how delicious they are! The tofu blends perfectly into the batter and cooks up light and fluffy every time. I top my pancake stack with fresh fruit and maple syrup for a satisfying, protein-packed start to the day.
Ingredients
- 1 cup silken tofu
- ½ cup plant-based milk such as almond or soy milk
- 1 cup all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- Vegan butter or oil for cooking
Instructions
- In a blender, combine silken tofu, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
- In a mixing bowl, whisk together the all-purpose flour and baking powder.
- Pour the tofu mixture into the dry ingredients and stir until well combined. If the batter is too thick, you can add a bit more plant-based milk until desired consistency is reached.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter.
Notes
⏰Make-Ahead & Storage Instructions
Make-Ahead Instructions
Prepare the pancake batter according to the recipe instructions. Once the batter is ready, store it in an airtight container in the fridge for up to 24 hours before cooking. When you're ready to make your tofu pancakes, simply give the batter a quick stir before cooking them.Storing Leftovers In The Fridge
Let the pancakes cool completely to room temperature before storing. Transfer them to an airtight container or zip-top bag, placing a sheet of parchment paper between each pancake to prevent them sticking together. They will stay fresh in the refrigerator for 3-4 days.Storing Leftovers In The Freezer
Individually wrap cooled pancakes in plastic wrap or aluminum foil. Place the wrapped pancakes in a freezer-safe bag or container. Frozen pancakes can be stored for up to 2-3 months in the freezer. When reheating tofu pancakes from frozen, first thaw the pancakes in the refrigerator overnight. Microwave them for 20-30 seconds per pancake or until heated through.Nutrition
Calories: 222kcalCarbohydrates: 39gProtein: 8gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 201mgPotassium: 203mgFiber: 1gSugar: 5gCalcium: 166mgIron: 3mg
Tried this recipe?Let us know how it was!