These tofu vegan protein pancakes are fluffy and filling and sneakily packed with plant power. They’re basically a breakfast disguise for dessert and somehow still make you feel like you’ve got your life together, so jump in to one of my favorite vegan recipe.
I’m genuinely excited to share this because one it’s easy two it’s secretly protein rich and three it won’t require you to buy $40 mystery powders from the internet If you’ve ever searched for a vegan breakfast that feels like a treat and not like punishment welcome to your new morning obsession. No obscure ingredients Just pancakes that do the job and look good doing
WHY TOFU IN PANCAKES (VEGAN PROTEIN WIN!)
Yes tofu The squishy misunderstood soy square that tastes like nothing is here to save your breakfast. It blends smooth keeps things moist and acts like a vegan egg that went to therapy, who needs vegan protein powder when you have the real thing?
Each serving brings 8 to 10 grams of protein without tasting like you just licked a soy block I promise you are not gonna believe that you are ACTUALLY eating tofu.
Tofu in pancakes is that lowkey genius move your grandma would have used if she had access to blenders…and the internet.
INGREDIENT BREAKDOWN
Here’s the all star lineup:
- Tofu creamy high protein and here to make eggs irrelevant
- Oat flour wholesome gluten free and gives that hearty texture that screams I eat fiber
- Date syrup sweet but with a conscience You can swap in maple syrup if you want to feel fancy
- Almond milk or oat milk or soy milk or literally whatever plant juice you’ve got in the fridge
- Cardamom adds a little wow factor or just use cinnamon if your spice rack is boring
- Baking powder because flat pancakes are a cry for help, only fluffy pancakes allowed here.
These ingredients are the kind of thing you already own unless you live exclusively on takeout and self doubt Super budget friendly pantry friendly and they won’t scare small children
STEP BY STEP COOKING OVERVIEW
Make mini pancakes for snack boxes or spontaneous brunch parties with yourself
- Grind your oats into flour if needed.
- Mix all your dry ingredients in one bowl like a person who’s pretending to follow a system
- Blend the tofu and wet ingredients into a creamy smoothie vibe.
- Combine the two worlds don’t overthink it
- Adjust with a splash more milk if the batter looks too dry.
- Scoop onto a hot nonstick pan and flip when the bubbles say so.
- Pro tip Use a quarter cup for even pancake size (or go rogue and freestyle it, who am I to judge?)
- Make mini pancakes for snack boxes or spontaneous brunch parties with yourself
TIPS FOR PERFECT TOFU VEGAN PANCAKES
- Use a nonstick pan or a bit of oil unless you enjoy scraping sad pancake remains off your skillet
- Don’t beat the batter like it owes you money Gentle mixing only, over mixing will dry it out and make it not great.
- Let the batter sit for a minute so it can pull itself together.
- Medium heat is your friend high heat is your enemy.
- Fridge leftovers for two days or toss em in the freezer like the meal prep wizard you are.
TOPPING IDEAS
- Go wild here This is your moment
- Fresh fruit galore! Blueberries banana a drizzle of date syrup and maybe a little lime juice if you’re feeling spicy
- Peanut butter always wins and adds bonus protein points.
- Coconut yogurt chia jam chopped nuts you get the idea
- If you’ve got kids or are a kid in spirit try chocolate chips or shredded coconut and just embrace the chaos
- Savory mood Try sliced avocado and a few chili flakes Trust the process
WHY YOU’LL LOVE THIS RECIPE
- It’s totally plant based no cows no chickens, no eggs, no regrets, eco-conscious eaters ejoy!
- Naturally gluten free as long as you pick the right oats and read labels like a responsible adult
- No added sugar unless you go nuts with toppings but who’s watching
- High in protein and doesn’t require scooping any weird powders
- Tastes cozy on a weekend and doable on a weekday
- Great for gym people toddlers brunch people and tofu haters (who gotta get with the times, I might add)
Vegan Protein Tofu Pancakes
Ingredients
- ½ tofu 175g, any kind
- 1 teaspoon vanilla extract
- 200 ml almond milk or other non-dairy milk
- ½ tablespoon vegetable oil plus extra for frying
- 125 g oat flour blended oats until fine
- 2 tablespoons date syrup instead of sugar
- ½ tablespoon baking powder gluten-free if needed
- ½ teaspoon salt
Toppings
- Blueberries
- Sliced bananas
- Lime juice
- Extra date syrup
- Hemp seeds
Instructions
- Blend oats to make flour. Set aside 125g.
- In a bowl, mix oat flour, baking powder, and salt.
- In a blender, add the tofu, vanilla, almond milk, date syrup, and oil. Blend until creamy.
- Add dry ingredients to blender. Blend until just combined. Add more milk if needed.
- Heat an oiled pan over medium. Use a ¼ cup to scoop batter for even pancakes. Cook 2–3 mins per side.
- Serve topped with blueberries, banana, lime juice, date syrup, and hemp seeds.
Notes
- Use any tofu, not just silken.
- Add more plant milk if the batter is too thick.
- Store leftovers in fridge for 1–2 days and reheat in pan or toaster.
Leave a Reply