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

There are a few egg-free tofu pancakes on a plate with berries and maple syrup.

4.93 from 14 votes

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

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: dairy-free, egg-free, healthy, Vegan, vegetarian

Servings:

Calories: 125kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

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

Instructions

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!

Video

Notes

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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition