Delivering the fluffiness of traditional pancakes with the protein power of tofu, this tofu pancake recipe is a game changer for anyone looking to enjoy a classic breakfast staple without dairy. Serve them with your favorite pancake toppings, and breakfast is served in no time!
16oz2 cups tofu, pressed 1-2 minutes to remove water content, see notes above
4large eggs, at room temperature
2Tablespoonsmaple syrup
2teaspoonsvanilla 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.