Savory Vegan Pancakes

5 from 16 votes

These savory vegan pancakes are studded with veggies and protein-packed with tofu. They're oh so delicious.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American fusion

Diet: Vegan, Vegetarian

Servings: pancakes

Calories: 146kcal

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 avocado oil or any neutral 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.