Silken Tofu Pancakes

Pancakes for breakfast is a luxury but not necessarily an unhealthy one. Using silken tofu to make this pancake batter gives this opulent treat and protein boost, not to mention a delicious, creamy texture.


100g (1/2 cup) silken tofu, lightly-pressed

240 ml (1/2 cup) plant-based milk, ie almond

1 tbsp lemon juice

150g plain flour

1 tbsp baking powder

2 tbsp sugar

1 tsp ground cinnamon

1/2 tsp salt


Whizz together the tofu, milk and lemon juice.

Combine the flour, baking powder, sugar, cinnamon and salt in a separate bowl.

Pour the wet ingredients into the dry and fold together gently.

Melt coconut oil in small, non-stick frying pan, or spray with another, neutral oil such as sunflower. Pour in 1/4 cup of the batter into the pan and allow to cook for a few minutes, turning over halfway through to cook the second side. Make a pile of pancakes and serve with fresh fruit and drizzled with more maple syrup.

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