Silken Tofu Pancakes (Vegan, Gluten-Free, High-Protein)

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These high-protein silken tofu pancakes are easy to make, flourless, so nutritious and packed with a delicious sweet vanilla flavor. Great plant-based breakfast recipe that is satisfying and will help you stay full for a while. They are made completely vegan, gluten-free and egg-free.

Front angle view on a few vegan silken tofu pancakes garnished with berries and maple syrup.

I love using silken tofu for breakfast, especially to make a silken tofu scramble, as it has that egg-ish consistency and is filled with plant-based protein.

But, you can also use silken tofu to make amazingly delicious tofu pancakes!

And my oat flour pancake recipe has such good success on the blog that I wanted to make a variation of it using rolled oats this time and not using any type of flour at all. And it worked out so perfectly.

This recipe is so easy to make and all combined using a blender: simply blend the soft tofu with rolled oats, baking powder to help puff the pancakes and a little milk to reach a batter-like consistency. I also like to add a small amount of maple syrup and vanilla extract to the pancake batter to lightly flavor them, although this is optional.

This tofu pancake recipe is so quick to prepare, using simple ingredients and makes for a healthy and ultra filling breakfast recipe to get you started with your busy day. Using tofu really gives this vegan pancake recipe a big boost in plant-based protein, even though they are made without eggs. And since they are made without flour and using nutrient-dense rolled oats instead, this recipe will suit anyone following a gluten-free diet too.

They have a nice texture that's a little creamy while being lightly puffed, giving them a very cake-like consistency. You can also customize this recipe and add some blueberries or chocolate chips to the batter after blended for such a nice treat.

Our kids absolutely loved them! We had extra that we reheated the next morning, which was super convenient and still just as delicious. Go ahead and make yourself a giant stack of protein pancakes to keep your belly happy and full for hours!

Let me know if you gave this recipe a try! ❤️

Close up on the edge of a pile of vegan silken tofu pancakes garnished with berries and maple syrup.

Why you will love this recipe

Easy blender tofu and oatmeal pancake recipe
High in plant-based protein even if made without protein powder
Rich-in-fiber and healthy fats, thanks to the rolled oats
So much healthier compared to classic pancakes
So delicious: just a little sweet and flavored with vanilla
Creamy and light in texture
Great for meal-prep and makes for amazing leftovers
100% vegan, dairy-free, egg-free and nut-free (if using nut-free milk)
Made without flour and naturally gluten-free

Ingredients you will need

Silken tofu: also called soft tofu, it works as an egg substitute in this recipe. Silken tofu is the kind that's higher in water, super soft and delicate in texture, which means that it easily falls into pieces when you manipulate it (see picture below). DO NOT use firm tofu, it won't work! I used the silken tofu from the brand Nasoya, which you can find in different grocery stores.
Rolled oats: I used thick rolled oats (old-fashioned style) to make this recipe. I haven’t tried it, but since you will blend the batter to smooth, I think you could also use quick cooking oats.
Baking powder: helps lighten up and rise the pancakes.
Plant-based milk: to thin out the batter so it pours and cooks better.
Vanilla extract: I think this tofu pancake recipe is amazing with a vanilla flavor, but you can skip if you don't have any.
Maple syrup: also optional, but I like to lightly sweeten my pancake batter. Especially in this case with using tofu to make it, it really adds a great flavor.

Showing are the ingredients needed to make this recipe.

How to make silken tofu pancakes

This recipe comes together so easily and quickly using a blender!

Blend

In a blender, add the silken tofu, ⅓ cup of plant-based milk, maple syrup, vanilla extract, rolled oats, baking powder and salt.

Blend on high until smooth. Then, use a spatula to scrape the walls and check on texture. If the batter looks too thick, then add more milk + blend again as needed. You are looking for a thick yet pourable consistency.

Cook

Warm up a large non-stick pan with a little oil (oil spray or coconut oil) and then, pour the batter in the pan (about ¼-1/3 cup per pancake). Use a spoon to help shape and spread them so they aren’t super thick.

Cook for about 3-4 minutes on each side and then, transfer on a plate.

Before going ahead with the next batch, you will likely need to add more milk to your batter as it thickens SO quickly while it sits.

You should be able to make 10-12 pancakes or more if you make them smaller.

In process picture: pancake ingredients in a blender.

In process picture: blended batter in a blender.

Helpful tips

I tested this recipe with 2 different kind of silken tofu, which required different amount of milk to reach desired consistency. This is due to the fact that different silken tofu vary in water content. You can start with ⅓ cup of milk, blend and add more as needed to get a thick but pourable texture.
Add the wet ingredients first in the blender (tofu, milk, maple syrup, vanilla), and then the dry ones to help the blending process.
Also, you will have to add more milk in between each batch: rolled oats will quickly absorb any moisture while resting even if only for a few minutes. The batter will turn thicker quickly!
Unless you know your pan very well and trust its non-stickiness, I would advice adding a little oil to your pan before cooking the pancakes. I don't cook with much refined oil in general, but I always spray my pan with some oil when making pancakes or they turn into a mess when trying to flip them!
You can keep the cooked pancakes in a slightly warm oven in between batches so you can serve them all at the same time.
To make your pancakes all about the same shape and size, you can pour the batter into a cookie cutter right into the pan! Just be sure to spray the mold with a little oil too so the batter does not stick to it.
This batter is somehow sticky, so to help with cleaning your blender: just fill half way with warm water with a few drops of soap, then blend for about 30 seconds and then, finish cleaning it by hand.

Overhead view on a few vegan silken tofu pancakes on a plate with berries and maple syrup.

Serving suggestions

These pancakes are so delicious served with maple syrup and berries, such as seen in the pictures. They can also be served in so many ways, such as:

Fruits: Other than berries, try adding sliced bananas, diced mangoes and peaches in the summer. Or in the fall, cook diced apples or pear in a small pot with spices and maple syrup until softened and looking like a chunky compote. Then, top the pancakes with the warm fruit sauce.
Sweeter: sometimes instead of adding maple syrup, I like to add some jam over pancakes for a sweet and fruity flavor. Our kids love it! You can use store-bought jam or for a healthier version, then make your own chia jam the night before!
Creamy: garnish with a generous dollop of vegan yogurt (we love this cashew yogurt from Forager) for a nice creamy texture that would pair well with fruit and maple syrup.
Crunch: add a small handful of slivered almonds or walnuts for a little crunchy texture, but also to add bonus healthy fats and plant-based protein.
Dessert: for a treat in the morning, then serve these pancakes garnished with vegan whipped cream, a drizzle of tahini caramel and chocolate chips.
Protein boost: serve with a generous drizzle of peanut butter to make these pancakes even more filling and rich-in-protein.

Overhead view on a sliced pile of vegan tofu pancakes.

Customization ideas

You can also modify the pancake batter recipe and flavor it different ways. I like to add a little maple syrup and a dash of vanilla extract to my batter, but here are a few other ideas:

Spiced: add cinnamon, nutmeg, cardamom, pumpkin spices mix, chai spice mix, etc. You can add the spices on top of adding the vanilla extract for such a nice boost in flavor. This can be a great way to enjoy these pancakes in the fall!
Chocolate: add a handful of chocolate chips for a treat! To do it, then be sure to add them to the batter after you are done blending. Also, I think mini chocolate chips works better for pancakes.
Berries: choose from blueberries, raspberries and strawberries and dice them small if needed so they are not bigger then the thickness of your pancakes. You can add them to your batter once done blending or, what I like to do with berries, is simply to press them in the pancakes right after shaping them in the pan.
Banana: press a few slices of banana into the pancakes after pouring them in the pan. The bananas slightly cook and caramelize, making these pancakes SO delicious and naturally sweeter.
Crunch: add some cacao nibs to your pancakes for a nice crunch, but also a nice boost of antioxidants.

There are a few silken tofu pancakes on a plate.

FAQ's

What's the difference between tofu and silken tofu?

Tofu usually refers to the firm kind of tofu that you can slice or cube and cook in the pan. It typically is firm enough to keep its shape while cooking and has chewy bite. Silken or soft tofu is the opposite ans has more of a soft or even jelly-like consistency that is used more often to make pudding or incorporate in soft recipes or sauces. Silken tofu isn't pressed as much in processing compared to firm tofu, making it higher in water and thus, much softer in texture.

Can I make savory silken tofu scramble

Yes, you can! Simply omit the vanilla and maple syrup and add some garlic powder, onion powder, turmeric or curry or chili powder to the batter. Once done blending, add some chives or green onions, grated carrots and a generous handful of fresh herbs, such as basil or cilantro. I would also include more salt in the batter.

Close up on a pile of silken tofu pancakes with a slice taken off to show the texture.

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I hope you enjoy this silken tofu pancakes recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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