Description
Deliciously fluffy vegan pancakes made with silken tofu for a light and tender breakfast treat.
Ingredients
Scale
- 1 cup silken tofu
- 1 cup non-dairy milk (almond, soy, or oat)
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons oil (for cooking)
- Toppings of choice (e.g. maple syrup, fresh fruits, nuts)
Instructions
- Blend the Base: In a blender, combine silken tofu, non-dairy milk, and vanilla extract. Blend until completely smooth.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine: Pour the tofu mixture into the bowl of dry ingredients and stir until just combined.
- Heat the Skillet: Preheat a non-stick skillet over medium heat with a little oil.
- Pour the Batter: For each pancake, pour 1/4 cup of batter onto the skillet.
- Cook and Flip: Cook until bubbles form on the surface, then flip and brown the other side.
- Serve Warm: Serve pancakes warm with your favorite toppings.
Notes
These pancakes can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pancakes, vegan, breakfast, tofu, plant-based
