Love pancakes as I do, I keep trying to come up with new ways to make and enjoy them. My latest venture were these incredibly nutritious and delicious savory vegan pancakes that make even the healthiest regular pancakes doused in syrup appear unhealthy.
As usual, I made these savory vegan pancakes with whole-wheat pastry flour (if you haven't tried this before, please do. Trust me, not only is this a far healthier option to all-purpose flour, but it also tastes better in baked goods like pancakes and cookies and muffins).
And to bump up the protein and as an egg replacement, I added some tofu.
I also chopped up some veggies and added them to the pancake: I went with carrots, green peppers and onions, but some spring onions or cabbage or even spinach might make great additions. Just go with your imagination and some common kitchen sense.
The result was delicious, and Desi said it reminded him a little of uttapam, the savory, thick dosa that's a south Indian favorite.
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Savory Vegan Pancakes
- 1 ½ cups whole-wheat pastry flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup silken or soft tofu (beaten until smooth)
- 2 tablespoon vegetable oil
- 1 ½ cup mixed vegetables (I used grated carrots, chopped onions and green peppers)
- ¼ cup cilantro (minced)
- 2 jalapeno or serrano peppers (minced, use less for less heat)
- 1 tablespoon ginger (grated)
- Mix the dry ingredients--flour, baking soda, and salt -- in a bowl.
- Add to the bowl the remaining ingredients: tofu, oil, mixed vegetables, cilantro, peppers and ginger. Mix until just combined.
- On a hot griddle sprayed with oil, spread the pancakes into small 3- to 4-inch rounds.
- Flip over when bubbles appear in the middle and the underside is golden-brown. Cook for another minute or two.
- Serve hot with chutney or ketchup.