Wholegrain Tofu Pancakes

Vegan Wholegrain Pancakes
Okay, so I am guilty of posting many, many pancake recipes, but what can I say? I get out of bed every weekend, dreaming of a stack of steaming pancakes that I can eat without feeling awful a minute after I have.

I hit the jackpot with these. My very vegan Wholegrain Tofu Pancakes are among the most guilt-free I’ve ever cooked up. They are made, like all my pancake recipes, with whole wheat pastry flour, and I added tofu to them instead of the sour cream that I would have in the past. So not only did I take away a fat-filled, zero-nutrition product, but I replaced it with a healthy, lean and protein-filled one. With no compromise whatsoever in the taste. I could hug myself!

The lime (you can use lemon) in the pancakes gives them a tang that goes perfectly with the heavy sweetness of my favorite pancake topping, maple syrup.

It’s Friday night, and I want to get away and have some fun, so I’ll get on with the recipe. Do try them this weekend. You won’t regret them, and neither will your waistline!

Wholegrain vegan pancakes

 

Wholegrain Tofu Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • Whisk together in one bowl:
  • 1 cup whole wheat pastry flour
  • 2 tbsp sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • In another bowl, mix together:
  • 1 cup silken tofu
  • ⅓ cup almond or soy milk
  • 4 tbsp lemon or lime juice
  • 2 tsp lemon or lime zest (optional)
  • 2 tbsp canola or vegetable oil
  • 2 tsp vanilla
Instructions
  1. Pour the wet ingredients into the dry ingredients and stir together in as few strokes as possible until just mixed. The batter should be lumpy, not smooth.
  2. Pour ¼ cup of the batter on a hot non-stick or cast-iron griddle coated with oil. This is a very thick, almost cakey batter, so you might have to give it a nudge with your ladle to help it spread.
  3. Cook until bubbles appear on the top of the pancake and the bottom is golden-brown. Flip over and cook until golden on the other side.
  4. Serve hot with maple syrup or any other topping of your choice.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. Lavi says

    Hugs to you on discovering a healthy pancake..first pic made me hungry!

    Vaishali..I could’nt make up for sweet vegan..will try to post a recipe soon. i felt very guilt for not sending my entry.

  2. Anonymous says

    After a long bike ride, I was craving pancakes! For a while now, I have looked at that box of silken tofu in the cupboard, wondering what to do with it. I made a few changes to your recipe, based on what was on hand. These pancakes are being enjoyed right now! Half of the whole wheat was substituted with coconut flour, and some apple cider vinegar replaced the lemon juice. I omitted baking soda and used palm sugar for some of the sugar. Without coconut oil, I substituted with olive oil. I found that I had to add quite a bit more water. The acidic tang is nice; I never would have thought of adding it! Warm deliciousness, served with tahini and maple syrup. Mmmmm….

  3. Sarah says

    I actually made these into waffles, the preferred breakfast in my house. my kiddos were not sure about it -the lime addition probably the culprit- but with the addition of peanut butter and syrup, they came around to it. I love that these are healthy and have tons of protein And that lime-y tang was perfect!!

  4. Anonymous says

    I’ve tried several other vegan whole wheat pancakes since having these the first time and nothing beats these. This is now my go-to pancake recipe!

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