These tofu pancakes are fluffy, packed with protein, and so delicious, you won’t even miss the dairy. Whether you’re looking for a healthy breakfast with a kick or a crowd-pleasing alpha-gal friendly dish, these pancakes are your new go-to.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
I absolutely adore breakfast dishes — to the point that I think every meal of the day could be breakfast fare as far as I’m concerned! While egg dishes hold a special place in my heart, fluffy pancakes compete for that space. If you have alpha-gal syndrome or otherwise avoid dairy, you will love these tofu pancakes. Even the non-alpha gal members of your household won’t even be able to tell that they’re not grandma’s famous buttermilk pancake recipe!
In This Article
Why You’ll Love These Dairy Free Tofu Pancakes
An alpha-gal syndrome diagnosis doesn’t mean saying goodbye to your favorite breakfast dishes. These dairy free silken tofu pancakes are light, fluffy, and taste as yummy as any flapjacks made with butter and buttermilk. And, with two cups of tofu and four eggs, these tasty cakes are also packed with more protein than the classic pancake recipe. That means they’re not only delicious but are also great for giving you the energy to kickstart your day. So, get ready to fall in love with breakfast all over again with these delicious flapjacks that everyone can enjoy!
Key Ingredients in Silken Tofu Pancakes
Tofu pancakes are a protein-rich alternative to traditional pancakes. Let’s dig into some of the simple ingredients that come together to create this delightful breakfast dish.
Flour
After flipping what feels like a million flapjacks in my lifetime, I’ve settled on a combination of flours for pancakes. All-purpose flour is one of the most versatile and widely used flours, with a moderate protein content, making it suitable for various baking applications. On the other hand, whole-wheat flour is made from the entire wheat kernel and has a higher protein and fiber content, resulting in a denser and nuttier flavor in pancakes. By using a 50/50 mix of flours, I feel that I have the best of both worlds—white flour keeps the pancakes light and fluffy, while whole wheat adds a hint of nuttiness and a boost of nutrition.
Tofu
Tofu, also known as bean curd, is a popular plant-based protein in vegetarian and vegan diets due to its high protein content and versatility. It comes in different varieties, including silken, firm, and extra firm. While I prefer silken tofu in my pancakes, you can use firm tofu or extra-firm tofu, too. If it helps you choose, keep in mind that silken tofu contains half the calories and fat of firm tofu, but firm tofu has more than twice the protein of silken.
Before using any type of tofu in this pancake recipe, I recommend that you press the tofu for 1-2 minutes to remove excess moisture. This step is crucial to avoid a batter that is too wet. While it is not necessary to extract every drop of moisture, a brief pressing will sufficiently reduce excess liquid from your pancake batter.
Eggs
Because you make these tofu pancakes with four eggs, they’re not vegan pancakes. This alpha-gal friendly ingredient ensures that the pancakes maintain a light and fluffy texture. Just remember, as is the case for all baking, you should bring the eggs to room temperature first. Doing so helps the eggs blend into the batter more seamlessly and ensures that your pancakes will be as fluffy as possible. I set my eggs out about an hour before I use them.
Maple Syrup
This tofu pancake recipe is low in added sugar, using just two tablespoons of maple syrup. While I’m partial to its flavor — especially in pancakes — you can also substitute an equal amount of honey or six teaspoons of agave syrup.
How to Make Tofu Pancakes
Making these silken tofu pancakes is as easy as pie. (Actually, they’re much easier than pie.) With just a few simple steps, you’ll have a stack of delicious pancakes ready to enjoy in no time.
- Combine all dry ingredients in a large mixing bowl.
- Blend all wet ingredients together until smooth.
- Pour the blended wet ingredients into the bowl of dry ingredients and stir until just combined.
- Spoon a ¼ cup of batter on a hot griddle or pan and cook until set. Flip and cook until done, then serve hot!
Toppings for Tofu Pancakes
Just like regular pancakes, you can top these tofu pancakes with any of the sweet, tart, or savory toppings you adore on traditional breakfast pancakes. A pat of vegan butter and maple syrup are classic choices. Fresh fruit like berries or sliced bananas can add a burst of tartness or sweetness. Nut butter, like almond butter or homemade peanut butter, are deliciously creamy toppings. And dairy free Nutella or chocolate sauce are rich additions to your flapjacks. Or, enjoy a savory twist with a few slices of turkey bacon and a fried egg. The possibilities are endless!
Storing Tofu Pancakes
This recipe makes 16 golden pancakes — approximately four servings — or 32 mini pancakes. I will often make an extra batch of pancakes so that we can use them throughout the week. Let the pancakes cool completely, and then store them in an airtight container in the refrigerator for up to five days. When you’re ready to enjoy your leftover tofu pancakes, simply pop them into the toaster and they’re reheated and ready to go.
These pancakes also freeze well and can be enjoyed for up to two months.
More Alpha-Gal Friendly Breakfast Recipes You’ll Love
Dairy Free Tofu Pancakes
Ingredients
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 16 oz 2 cups tofu, pressed 1-2 minutes to remove water content, see notes above
- 4 large eggs, at room temperature
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla extract
Optional for Serving
- Maple syrup
- Powdered sugar
- Fresh berries
Instructions
- Instructions
- Combine the flours, baking powder, cinnamon, and salt in a medium mixing bowl.
- Add tofu, eggs, maple syrup, and vanilla extract to a blender or food processor and blend until combined and smooth.
- Add the wet ingredients to the dry ingredients and stir to combine.
- In a griddle, cast iron skillet, or frying pan, heat a tablespoon of oil over medium-high heat. Scoop ¼ cup of tofu pancake batter onto the hot pan and gently spread into a circle shape.
- Cook each pancake until bubbles form and the edges of the pancake are cooked enough to place a spatula underneath (about 4 minutes).
- Flip the pancake and cook for an additional 2-3 minutes.
- Serve with a pat of vegan butter and a drizzle of maple syrup or any of your favorite toppings.
I used extra-firm tofu and added some sliced bananas on top and it worked perfectly. The texture was just right. Such a simple but tasty breakfast.
And packed with protein!
I really love these tofu pancakes! The texture was just perfect and they really were like regular pancakes.
Right? People cannot tell they are dairy free!
Been looking for new recipes using tofu and this was such a good find! Immediately tried it out and I absolutely love it. Easy to make and even my picky eater son enjoyed this!
I’m so glad your son enjoyed them.
Tried out these dairy-free tofu pancakes for breakfast and they were super fluffy and delicious with a little sweetness that I loved. I topped mine with a maple syrup and some blueberries and it paired perfectly. Yummy! Definitely a new favorite in my breakfast lineup!
Maple syrup and blueberries are always a solid move when it comes to topping pancakes.
This is a first! Never tried tofu pancakes before, but they look so delicious and I cannot wait to try them soon. Thank you for the recipe.
You’ll never believe they are made with tofu!
Perfect, I really love it!
They were light, fluffy and had a great texture just the way I like my pancakes. I topped mine with some maple syrup and sliced bananas and it was absolutely delicious. Such a perfect start to my day!
These turned out super fluffy! Everyone liked them and I’ll make again.
We love them at our house!
So I made these for my husband this weekend (and didnt tell him the secret ingredient) He loved them!! and was shocked!!
Love this!
So yummy! Can’t wait to make it again.
So fluffy! Enjoyed them with some peanut butter on top.
Mmmmmm. Love pancakes with peanut butter!
So happy I tried this recipe!