Savory Vegan Pancakes

4.95 from 20 votes

These savory vegan pancakes are studded with veggies and protein-packed with tofu. Dunk them into a hot sauce or chutney for a delicious breakfast.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American fusion

Diet: Vegan, Vegetarian

Servings: servings (4 pancakes each)

Calories: 481kcal

8 oz extra firm tofu (broken into pieces for easier blending)
2 cups soy milk (unsweetened, or use any non-dairy milk of choice)
1 teaspoon apple cider vinegar
1 ½ cups whole wheat flour (you can use all-purpose flour)
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt (tweak to taste)
2 cups mixed vegetables (I used grated carrots and finely chopped onions, cabbage and bell peppers)
1 tablespoon ginger (grated)
¼ cup parsley (or cilantro, minced)
1 jalapeno pepper (minced. Deseed or use less if sensitive to heat)
2 tablespoon avocado oil or any neutral oil (for frying the pancakes)

Place tofu in a blender with the soy milk and apple cider vinegar. Blend until very smooth. Set aside.
Place all dry ingredients in bowl: flour, baking powder, baking soda and salt. Whisk to mix.
Add vegetables, ginger, parsley or cilantro, and jalapeno peppers to the flour. Use a spatula to mix.
Add the blended tofu mixture to the bowl and use a spatula to mix until everything has just combined. Set the batter aside for five minutes. Mix the batter with the spatula one more time before making pancakes.
Heat a griddle and add enough oil to coat the bottom. Use a ⅓rd cup measure to scoop out the pancakes on to the hot griddle. If the batter doesn't spread on its own, use the bottom of the cup measure or a spoon to help form them into rounds.
When you see bubbles appearing at the center of the pancakes and the edges look dry, flip the pancakes and continue cooking until they are golden-brown on both sides. Serve hot.