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Tofu Pancakes with Seasonal Fruit, Vegan Yoghurt, and Maple Syrup Recipe

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4 from 60 reviews

These vegan tofu pancakes are a nutritious and delicious breakfast option made with silken tofu, buckwheat and oat flours, and naturally sweetened with Medjool dates. They are fluffy and lightly cooked on the stovetop, perfect served with seasonal fruit, vegan yoghurt, nuts, and maple syrup for a wholesome start to your day.

  • Total Time: 20 minutes
  • Yield: 5 medium pancakes

Ingredients

Wet Ingredients

  • 75 g / 1/3 cup silken tofu (preferably Clearspring brand)
  • 1 Medjool date, pitted
  • Squeeze of lemon or lime juice
  • 180 ml / ¾ cup soy milk or other plant-based milk
  • 6 g / 1 tbsp ground flax seeds

Dry Ingredients

  • 60 g / ½ cup buckwheat flour
  • 65 g / 2/3 cup oat flour
  • 1½ tsp baking powder
  • Scant ½ tsp baking soda
  • Pinch of salt

Toppings

  • Seasonal fruit such as blackberries, cherries, peaches
  • Vegan yoghurt
  • Nuts of choice
  • Maple syrup

Instructions

  1. Prepare the Blender Mixture: Drain the silken tofu and add it to a small blender along with the pitted Medjool date, a squeeze of lemon or lime juice, soy milk, and ground flax seeds. Blend until smooth and combined to form the wet batter base.
  2. Mix Dry Ingredients: In a mixing bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, and a pinch of salt. Stir them together to evenly distribute the leavening agents and salt.
  3. Combine Wet and Dry: Whisk the blended wet ingredients into the bowl with dry ingredients. If the batter seems too thick to ladle but not falling off the spoon smoothly, add an additional tablespoon or two of soy milk or plant milk until the batter is thick but pours easily and forms circles on the pan.
  4. Heat the Pan: Place a medium non-stick frying pan over low to medium heat. Be careful not to heat it too high to avoid pancakes burning before they cook through. The pan should be warm enough for cooking but not smoking hot.
  5. Cook the Pancakes: Lightly brush the pan with oil to prevent sticking. Using a ladle, pour about 1/3 cup of batter (or 1/4 cup for smaller pancakes) per pancake into the pan. It’s ideal to cook one pancake at a time to manage heat and space, but multiple can be cooked if the pan allows.
  6. Flip When Ready: Cook pancakes undisturbed for about 3 minutes until tiny bubbles appear on the surface and start bursting. Flip the pancake gently and cook the other side for about 1 minute until golden and cooked through. Remove and place on a drying rack to cool slightly. Adjust heat as needed because as the pan gets hotter, pancakes will cook faster.
  7. Serve: Plate the pancakes and top with seasonal fruit, vegan yoghurt, nuts, and a drizzle of maple syrup for additional sweetness and texture. Enjoy warm for the best flavor.

Notes

  • Be sure to use low to medium heat when cooking pancakes to prevent burning and ensure the inside cooks thoroughly.
  • If the batter is too thick, thin it out with a little more soy or plant milk to the desired consistency.
  • Using silken tofu helps create a light and fluffy texture while keeping the pancakes vegan.
  • This recipe is naturally gluten-free if you ensure the buckwheat and oat flours are certified gluten-free.
  • Adjust the quantity of maple syrup to your preferred sweetness level.
  • Pancakes can be kept warm in a low oven or refrigerated and reheated gently on a pan.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/tofu-pancakes-with-seasonal-fruit-vegan-yoghurt-and-maple-syrup-recipe/