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.
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! ❤️
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.
How to make silken tofu pancakes
This recipe comes together so easily and quickly using a blender!
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.
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.
- 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.
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.
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.
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.
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.
More high-protein breakfast recipes you might like
- Vegan breakfast power bowl
- Quinoa overnight oats
- Vegan tofu breakfast sandwich
- High-protein overnight oats
- Vegan egg bites
- Warm chia pudding
- Curry tofu scramble
More vegan pancake recipes to try next
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!
Silken Tofu Pancakes (Vegan, Gluten-Free, High-Protein)
- 16 oz silken tofu
- 2 ½ cup rolled oats
- 2 tsp baking powder
- ¼ tsp salt
- ⅓-½ cup plant-based milk - plus more as needed and in between batches
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- In a blender, add the silken tofu, plant-based milk (start with ⅓ cup), maple syrup, vanilla extract, rolled oats, baking powder and salt. Blend on high until smooth.
- Then, scrape the walls and check on consistency. If the batter is too thick, then add more milk until you reach a thick but pourable consistency.
- Warm up a large non-stick pan with a little oil and then, add the batter to the pan using about ¼-⅓ cup of batter for each pancake. Cook on each side for about 3-4 minutes (flip when bubbly on top and golden brown under, just lift using a spatula to check).
- When your first batch of pancakes is done, then you will likely have to add a little more milk to your batter before making the next batch (rolled oats absorb the moisture quickly). You can add 2 tablespoons, stir and add more if needed. Again, you are looking for a thick but pourable texture.
- You should be able to make about 10-12 pancakes.
- Serve with berries and maple syrup. Enjoy!
- Make sure you use a silken tofu and NOT firm tofu. Silken tofu (higher content in water) is very soft, jelly-like, delicate and falls into pieces easily. I used the silken tofu from the brand Nasoya.
- Storage: these tofu pancakes actually store well and can be made ahead. Keep the leftovers in an air-tight container in the fridge for up to 3 days and reheat using the microwave.
- Customization: feel free to add spices (cinnamon, chai mix, etc) to the pancake batter and also, you can add some chocolate chips, berries, banana slices (after blended or pressed into the pancakes in the pan) for more flavor. Check out the blog post for more ideas!