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Vegan Wholegrain Tofu Pancakes
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5 from 4 votes

Wholegrain Tofu Pancakes

Vegan Wholegrain Tofu Pancakes with a high-protein boost from tofu and the goodness of whole grains.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Diet: Dairy Free, Low Salt, Vegetarian
Keyword: Wholegrain Tofu Pancakes
Servings: 8
Calories: 115kcal


  • 1 cup whole wheat pastry flour
  • 2 tablespoon sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup silken tofu
  • cup almond milk
  • 4 tablespoon lemon juice
  • 2 teaspoon lemon zest (optional)
  • 2 tablespoon vegetable oil
  • 2 teaspoon vanilla


  • Whisk the dry ingredients--flour, sugar, baking soda and salt, in a bowl. Dump in the wet ingredients and mix until everything is moistened. Don't overmix--a few lumps are fine.
  • 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.
  • 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.
  • Serve hot with maple syrup or any other topping of your choice.


Serving: 1pancake | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg