Wholegrain Tofu Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 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
  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.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/wholegrain-tofu-pancakes/