These silken tofu pancakes with oat flour are just as juicy and fluffy as you'd expect. They look and taste like regular pancakes but with an extra dose of plant-based protein! Sneaking in silken tofu is a genius idea as it acts as an egg substitute and provides moistness and hold!
No matter which recipe I tried in the past, I was never able to get thick and fluffy American-style pancakes with vegan and gluten-free ingredients. They always turned out flat, had a dry mouthfeel, or tasted pretty bland. Not what I was hoping for on a Sunday morning...
But when I saw how fluffy and bubbly this silken tofu pancake batter was even before cooking, I knew I had nailed the recipe (after testing it 5 times lol).
The cherry on the cake (or strawberry on the pancake stack) is that these pancakes are made with super healthy ingredients you'd normally eat for breakfast anyway (i.e., oats, soy milk).
Key ingredients and substitutions
- Silken tofu (also known as soft tofu) is the main ingredient and the star of this recipe. It adds moistness and replaces the eggs. Don't use firm or extra-firm tofu for this recipe.
- Plant-based milk of choice. I use unsweetened soy milk but almond milk and oat milk (gluten-free certified if needed) work great, too. Reduce the amount of maple syrup if you're using sweetened non-dairy milk.
- Maple syrup lightly sweetens the pancakes. Cut the quantity in half if you plan on pouring maple syrup onto your pancakes once they are cooked. You can substitute it with any type of sugar or liquid sweetener.
- Vanilla extract adds a subtle vanilla flavor to the pancakes. Don't skip it as the other ingredients are all pretty neutral tasting and the vanilla really elevates the overall taste of the recipe.
- Oat flour is a great gluten-free alternative to whole wheat flour and an ingredient that everyone has in the pantry. If you don't have oat flour, simply grind oats in a high-speed blender until a fine powder forms.
- Apple cider vinegar + baking soda create a powerful leavening agent. When combined, the acidity of the vinegar reacts with the baking soda to create a bubbly mixture. You should be able to see bubbles appear when you add the dry ingredients to the wet. If you don't have apple cider vinegar, you can use lemon juice instead.
- Coconut oil is great for cooking the pancakes. You can use refined (unflavored) coconut oil if you don't like the coconut taste. Vegan butter or any neutral-tasting cooking spray are great alternatives.
Elo's tips
- Pour away excess liquid when you open the silken tofu pack.
- It's important to add the wet ingredients to the dry. Don't blend everything in a blender. I tested it and the results were much thinner and denser pancakes.
- Don't skip the resting time. Letting the pancake batter sit for 10 minutes allows the oat flour to absorb moisture and slightly thicken the batter. If you don't let it sit, the batter will be runnier and your pancakes won't be as fluffy.
- Stir chocolate chips into the batter for extra decadent pancakes.
- Don't spread the batter in the pan. This may feel counterintuitive, as spreading out the batter in circles is what you would do with most pancake batters. However, I have found that not spreading the batter with a spoon (it will spread a little on its own anyway) results in thicker, fluffier pancakes.
- Don't overcook the pancakes. If you cook them for too long, they get dense and less fluffy. Flip the pancakes as soon as the edges start to set.
How to make tofu pancakes (step-by-step)
- STEP 1: Blend the wet ingredients. Add the silken tofu, plant milk, maple syrup, apple cider vinegar, and vanilla extract to a blender or food processor. You can use an immersion blender but make sure to add the ingredients to a high container to avoid splashes. Blend until you obtain a creamy texture.
- STEP 2: Mix the dry ingredients. Add the oat flour, baking soda, and salt to a large mixing bowl and stir to combine.
- STEP 3: Combine. Add the wet mixture to the dry ingredients. Stir with a spatula until combined. Don't overmix it.
- STEP 4: Let the pancake batter sit for 10 minutes. It should become a little thicker and fluffier (this is when you should see small bubbles appear).
- STEP 5: Cook. Heat a (non-stick) pan with a little oil (I use coconut oil). Add a little batter (about ¼ cup) to the pan without spreading it out. Cook over medium heat for 1-2 minutes.
- STEP 6: Flip the pancakes with a spatula as soon as the edges start to set and bubbles appear at the center. They should be golden brown when flipped.
Serving ideas
- Pour a little maple syrup onto your pancake stack.
- Serve with fresh fruit. Bananas and berries are always a safe choice.
- Add chocolate shavings, chocolate sauce, or a dollop of chocolate spread onto the pancakes.
- Combine the above with your favorite nut butter (e.g., almond butter, peanut butter, hazelnut butter) for a decadent breakfast.
Storage
You can store leftover pancakes in an airtight container for 3 days in the refrigerator.
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The recipe
Silken Tofu Pancakes
These high-protein silken tofu pancakes are just as juicy and fluffy as regular pancakes but made with vegan and gluten-free ingredients.
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Review
Servings: 10 pancakes
Ingredients
Wet ingredients
- 6 ounces (175 g) silken tofu
- ½ cup (120 ml) plant-based milk of choice I use unsweetened soy milk
- 2 tablespoons maple syrup or sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup (100 g) gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1-2 teaspoons coconut oil for baking
Instructions
Blend the wet ingredients: Add the silken tofu, plant-based milk, maple syrup, apple cider vinegar, and vanilla to a blender (or a deep jug if using an immersion blender). Blend until perfectly smooth.
Mix the dry ingredients: Add the oat flour, baking soda, and salt to a medium mixing bowl. Stir to combine.
Combine: Pour the wet mixture into the dry ingredients. Combine with a spatula. The mixture should get bubbly. Let it sit for 10 minutes to thicken.
Bake: Heat a pan (non-stick is best) with coconut oil over medium-high heat. When hot, reduce to medium heat. Add a little bit of batter to the pan. Don't spread it out to obtain fluffy pancakes. Flip the pancakes once bubbles appear at the center and the edges start to set.
Serve with maple syrup.
Notes
- Drain excess liquid from the silken tofu.
- Don't skip the resting time. Letting the pancake batter sit for 10 minutes allows the oat flour to absorb moisture and slightly thicken the batter. If you don't let it sit, the batter will be runnier and your pancakes won't be as thick.
- Don't spread the batter in the pan. This may feel counterintuitive, as spreading out the batter in circles is what you would do with most pancake batters. However, I have found that not spreading the batter with a spoon (it will spread a little on its own anyway) results in thicker, fluffier pancakes.
- Stir chocolate chips into the batter for extra decadent pancakes.
- Don't overcook the pancakes. If you cook them for too long, they get dense and less fluffy. Flip the pancakes as soon as the edges start to set.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 3g
Equipment
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these are so fluffy and delicious! I doubled the recipe and I'm glad I did. my husband and I couldnt stop eating them. will be making again! thank you so much for this recipe!
Thank you so much for your feedback! I'm glad you loved it.
Hey I was wondering how many pancakes is a serving?
Hi, 1 serving is 1 pancake and the recipe should yield 10 pancakes total 😊