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4.92 from 12 votes

Savory Vegan Pancakes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Servings: 8 pancakes


  • Mix in a bowl:
  • 1 ½ cups whole-wheat pastry flour
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • In another bowl , mix together:
  • 1 cup silken or soft tofu
  • 2 tbsp vegetable oil
  • 1 ½ 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


  • 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.
  • 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 some chutney or ketchup.