This is a very simple recipe of vegan tofu pancakes, that do not require a blender or any fancy ingredients. Also, you won’t have to wash lots of dishes after the tofu pancakes, because we will need only one bowl to make this recipe.
I love this recipe because it reminds me of my childhood when my mom used to make the same kind of pancakes, but instead of tofu, she used a kind of plain cheese – cottage cheese. Also, instead of banana, the pancakes were made with sugar, and instead of oat flour – regular flour. I used to top the pancakes with butter and sugar back then, but now I find that there are so many toppings that are healthier, but also more delicious. But of course, you can also use it as a topping vegan butter (which melts so nicely on hot pancakes) and sugar.
Pancakes are not only good memory of my childhood but also a sign that the day started right. I actually enjoy all kinds of pancakes (if the topping is good). And by the way, I have on my blog a recipe for buckwheat pancakes and another one for pumpkin pancakes. Just in case you were wondering what else can you make pancakes out of.
Do these tofu pancakes taste different from the classic ones?
The answer is yes, but in a good way. You can actually feel the tofu (consistency of tofu, not the taste) in this recipe, but it reminds me more of cottage cheese than of tofu. The taste and consistency of these pancakes are very special in my opinion, and you should definitely give them a try! Especially because they are so healthy.
Ingredients for making the tofu pancakes
- Ripe bananas. This is the ingredient that gives to the pancakes a nice consistency and the natural sweetener. Choose ripe bananas because they are sweeter and also easier to mash.
- Hard tofu. All the recipes that I saw were with silken tofu. Well, this one has as a main ingredient hard or extra hard tofu. As I said, the tofu gives the pancakes very nice fresh cheesy consistency, which makes them so delicious.
- Oat flour. The flour will help the pancakes to hold together and to soak the extra water from the tofu.
- Baking soda & Lemon juice. These 2 ingredients together will help the pancakes to be fluffier and to rise beautifully in the pan. Also, the lemon will neutralize the tofu taste.
- Raisins. This is an optional ingredient, but I think it work really well with the tofu pancakes.
Variations for the recipe
- Substitute the oat flour with buckwheat flour or with almond flour in case you don’t have oat flour. However, you can easily make your own flour by blending the oats in a blender or in a food processor.
- Instead of lemon juice, you can use apple cider vinegar.
- If you don’t like raisins or you don’t have them, then substitute them with other dried fruits. Or, add some fresh/frozen blueberries or raspberries instead.
Toppings for the pancakes
The pancakes are so tasty by themselves, but with some toppings, they are really the best breakfast that I can imagine.
Some toppings that I love:
- Peanut butter and raspberries (this is my favorite).
- Peanut butter and other fruits (banana, blueberries, peaches, apples).
- Peanut butter and jam (a nice alternative to the peanut butter jam toast).
- Maple syrup and fruits.
- Maple syrup and nuts.
- Banana and chocolate chips.
- Date syrup and fruits.
What kind of tofu is best for these pancakes?
The best tofu for this recipe is hard or extra hard tofu. These kinds contain less amount of water, which is perfect because we want the tofu to be the main ingredient, not the flour. Make sure to avoid silken tofu, because it is not going to work well for this recipe.
By the way, I found out that the cheapest tofu you can find in Asian stores. At least in Denmark where I live, the tofu in Asian stores is two times cheaper than in normal grocery stores.
Should I press the tofu before using it?
Press the tofu slightly for 1-2 minutes using your hands before using it for this recipe. Otherwise, use some kitchen towels to extract the extra moisture out of the tofu.
I found this article by The spruce eats that explains so well how to easily press the tofu.
How to make the tofu pancakes?
- First of all, into a mixing bowl, add your bananas and mash them well with a fork.
- Then, after pressing the tofu, add it to the bowl scumbling slightly along with the oat flour. Mash the tofu and mix the batter until it is well combined.
- Next, add the baking soda and lemon juice and mix again.
- Lastly, add the optional ingredient, raisins, and fold them into the batter.
- Now that the batter is done, time to make the pancakes. Add some oil into a preheated pan (the heat should be medium to low). Using your hand, make a pancake shape out of some batter and put it in the pan. Do so with the rest of the batter. Let the pancakes cook for 2-4 minutes on each side before removing them from the pan.
- Top the tofu pancakes with your favorite toppings and enjoy them with a cup of tea or coffee!
Tips for making the tofu pancakes
- If you prefer sweet pancakes and you think that 2 bananas are not enough sweetener, add around ¼ cup of coconut sugar or brown sugar after adding the oat flour.
- You can also fry the pancakes without oil on a non-sticky pan if you wish. I have tried frying them without, by I prefer to add a little oil to these pancakes.
- Another great option is to bake them for about 20 minutes on 175 C/350 F.
- Do not clutter the pancakes into the pan because it is going to be hard to flip them afterwards.
- If the pancake batter is too runny, add a bit more oat flour into them.
How to store the pancakes?
Store the pancakes in the fridge for up to 3 days into an air-tight container.
If you are considering freezing them, you can do so but make sure to let them cool completely before freezing. Also, make sure to separate them with parchment paper so that they do not stick one to another. Store them in the freezer for up to 2 months.
Are the tofu pancakes gluten-free?
Yes, the pancakes are 100% gluten-free. However, check the package of your oat flour to see if they are certified gluten-free, because some flours may be processed with other non-gluten-free ones, which means that they have some traces of gluten in them.
One bowl vegan tofu pancakes
- 2 bananas ripe
- 1 block firm tofu 400 grams/14 ounces
- 1 cup oat flour or another gluten-free flour, like buckwheat flour, almond flour
- 1 tsp baking soda
- 2 tbsp lemon juice or apple cider vinegar
- 1/3 cup raisins optional
- coconut oil for frying
- Into a medium mixing bowl, add the bananas and mash them using a fork.
- Next, press the tofu well before crumbling it into your mashed bananas.
- Add the oatmeal flour and give the mixture a stir.
- Then add the baking soda along with the lemon juice and mix again.
- Optionally, add the raisins and fold them into the batter.
- On a pan, on medium to low heat, add some oil. Using your hands, take some batter and form a pancake out of it. Place the pancake on the pan and repeat with the rest of the batter.
- Let it cook for about 2-4 minutes until golden brown. Then, flip the pancake.
- After the pancakes are cooked on both sides, remove them from the pan.
- Serve with your favorite toppings.
Protein: 3% of your daily dose
Net Carbs: 3,3% of your daily dose
Fat: 4% of your daily dose
Fiber: 4,8% of your daily dose
Iron: 4,5% of your daily dose
Calcium: 7% of your daily dose
Vitamin A: 0,5% of your daily dose
Vitamin C: 3,3% of your daily dose
Folate: 2,8% of your daily dose
Potassium: 4,8% of your daily dose
*please note that these numbers are estimated
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**If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.