I’ve been in the mood for pancakes lately and as I have increased the amount of exercise I do, I wanted to come up with a pancake recipe that is high in protein – that’s how the recipe for tofu pancakes came about.
These tofu pancakes are really easy and fuss free to make, a perfect way to use up leftover tofu if you have some leftovers you are not quite sure what to do with.
Alongside tofu, these tofu pancakes use two naturally gluten-free flours that are very nutritious and also a source of plant protein – buckwheat and oat flours. They really compliment each other in terms of flavour and texture so even if you don’t think you are a buckwheat flour fan – do give these a go as oat flour goes a long way to neutralise buckwheat’s divisive flavour.
My tofu pancakes are thick and fluffy and just the right amount of moist. I enjoy them topped with vegan coconut yoghurt, seasonal berries, flaked almonds and cinnamon, but as their flavour is very neutral you could also serve them with savoury toppings too.
You can make these a day ahead and reheat gently on the day or make the batter ahead (with the exception of baking agents, don’t add them in until just before frying) and cook in the morning. We’ve really enjoyed these tofu pancakes for breakfast or as a post-gym snack and I hope you’ll too.
MORE ABOUT THE INGREDIENTS
SILKEN TOFU: I made these fluffy tofu pancakes using silken tofu in place of eggs. Silken tofu is the one that usually comes in a tetra pak and is smooth and custard like in texture. My favourite brand is Clearspring, but any silken tofu will work. Be sure to drain it before using.
DATE: I added a date to the batter to neutralise the taste of tofu and buckwheat, which some people find a little bitter rather than to give it sweetness. You can add more dates if you want the pancakes sweeter, but given that they are typically enjoy with sweet toppings, I did not find it necessary.
LEMON: A squeeze of lemon or lime juice helps these pancakes rise and does not impart any sour taste.
OAT FLOUR: I used oat flour in these as it’s deliciously nutty, nutritious and stops these pancakes from drying out, keeps them soft and fluffy. I did try making them with only just oat flour but I found them too wet inside – a combination of buckwheat and oat flour works much better in my opinion. If you don’t have oat flour, you could use oats and blend them with the first 5 ingredients. To substitute oat flour with rolled oats, use the same amount by weight or jus over ½ cup of rolled oats. If making these for someone who is gluten-intolerant, be sure to look out for gluten-free certified oat flour. While oats not contain gluten, they are is often processed in factories that handle gluten.
BUCKWHEAT FLOUR: Buckwheat flour is the second flour I used to make these tofu pancakes with. I also tried making them with 100% buckwheat flour but I did not enjoy the texture as much as when I combined buckwheat and oat flour. If making these for someone who is gluten-intolerant, be sure to look out for gluten-free certified buckwheat flour. Although buckwheat does not contain gluten, like oats, it is often processed in factories that handle gluten.
GROUND FLAX: I added some ground flax seeds for nutrition and to help these pancakes stay together, especially that they are made with two flours that do not contain any gluten.
RAISING AGENTS: I used a combination of baking powder and baking soda to give these pancakes a lift. I also added a touch of acid (lime juice), which comes into a reaction with baking soda and helps to achieve a fluffier pancake.
OIL: I use a good non-stick pancake pan to make these and a minimal amount of oil, which I brush on the hot pan with a silicone brush. I use mild olive oil, but any neutral flavour liquid oil works too.
Blend drained tofu, pitted date, lemon juice, soy milk and ground flax in a small blender or smoothie maker until silky smooth. Combine dry ingredients in a medium mixing bowl.
Whisk wet ingredients into the dry ones until uniform batter forms. You may need to add another tablespoon or two of water to achieve correct consistency of the batter – you want a batter that is thick but comes off the spoon easily and forms circles on a pan.
Pre-heat a non-stick pancake pan, brush it with a little bit of oil and once the oil is hot drop portions of batter onto the hot pan. Allow each pancake to cook undisturbed, on low-medium heat, until lots of little bubbles come to the surface an burst. Flip the pancake gently and cook for another minute or two on the other side.
- 75 g / 1/3 cup silken tofu (I use Clearspring)
- 1 Medjool date, pitted
- squeeze of lemon or lime
- 180 ml / ¾ cup soy milk (or other plant milk)
- 6 g / 1 tbsp ground flax seeds
- 60 g / ½ cup buckwheat flour*
- 65 g / 2/3 cup oat flour*
- 1½ tsp baking powder
- scant ½ tsp baking soda
- pinch of salt
TOPPINGS
- seasonal fruit: I used blackberries, cherries, peaches
- vegan yoghurt
- nuts of choice
- maple syrup
- Put drained tofu, date, lemon juice, soy milk and ground flax in a small blender (I use this one) and blend until smooth. Set aside for 10 minutes.
- Mix both flours, baking powder, baking soda and salt in a mixing bowl.
- Whisk in wet ingredients and add another tablespoon or two of liquid if needed. You want the batter thick but falling off the spoon and forming circles easily.
- Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle. You want to use low-medium heat.
- Once the pan is hot, brush it with a little bit of oil. Ladle 1/3 cup of batter (or 1/4 cup of batter for smaller pancakes) per pancake. I like to cook these one at a time, but you don’t have to.
- Leave undisturbed for about 3 minutes – until tiny bubbles appear on the surface and burst – on one side and then flip. Cook for another minute on the other side. Place on a drying rack to cool. As the pan gets hotter, the pancakes will cook quicker so keep an eye on the heat – lower the heat if necessary and/or cook for smaller amount of time.
- Serve with seasonal fruit, vegan yoghurt and nuts of choice and a drizzle of maple syrup if liked.
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Thank You for the recipe.
Keen to try tofu ... I make crepes using either egg replacer and / or ground flax. Thanks for this recipe
How about using quinoa flour or quinoa ground in your coffee grinder instead? Or a mixture of rice and almond flour could work too. Hope you'll enjoy the results. Ania