Savory Vegan Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8 pancakes
  • Mix in a bowl:
  • 1½ cups whole-wheat pastry flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • In another bowl, mix together:
  • 1 cup silken or soft tofu
  • 2 tbsp vegetable oil
  • 1½ cup chopped veggies (I used grated carrots, chopped onions and green peppers)
  • ¼ cup minced coriander leaves
  • 2 green chillies, minced
  • 1 tbsp ginger, grated
  1. Add the flour mixture to the wet ingredients. If the mixture is too dry, add some soymilk until you have a pancakey batter: thin enough to spread but not dry. Check salt.
  2. On a hot griddle sprayed with oil, spread the pancakes into small 3- to 4-inch rounds.
  3. Flip over when bubbles appear in the middle and the underside is golden-brown. Cook for another minute or two.
  4. Serve hot with some chutney or ketchup.
Recipe by Holy Cow! Vegan Recipes at