Tofu Vegan Pancakes Eaten

(Skip to Recipe)

How to Make Vegan Pancakes even Healthier


Family Tradition

My son is visiting me from Belgium.  This morning he asked for pancakes for breakfast. Pancakes are probably my kids’ favorite dish of mine for breakfast.

When they were small I would often make them on Sunday mornings.  I always tried to make them healthy(ish) by using whole wheat and rye flours along with all purpose flour.  Sometimes I would add rolled oats, ground flaxseed, bananas or some other nutritious ingredient.  Usually I added buttermilk, yet sometimes in a crunch I added yogurt instead.

While my kids (now all grown up) topped their stack of pancakes with maple syrup imported from one of our trips to the United States, I typically added jam or a fruit spread.

Last weekend I prepared pancakes my traditional way for my son, his friend, my nephew and my brother.  They gobbled them up like old times.


Tofu Vegan Pancakes

This morning I wasn’t planning on making pancakes.  I didn’t therefore have all the ingredients in my kitchen.  Yet when my son gives me those eyes and asks in his most charming tone for Daddy’s pancakes, how can I say “no”?


What ingredients to use?

I improvised with the ingredients at hand.  With the ricotta cheese and eggs in my refrigerator, I could have made a vegetarian version of pancakes.  Most pancakes are indeed vegetarian, so no excitement with this choice.

I decided, however, to go vegan by using tofu to replace the eggs in the recipe.  I have used tofu to replace eggs in omelettes before with excellent results.  No one even noticed that I had not used eggs.  So why not now?


How much time to prepare the Tofu Vegan Pancakes?

In the same time it takes me to make my traditional pancake recipe, I prepared a batter using tofu, flour, oil, and agave syrup.  I used a blend of flours (whole wheat, all purpose and rye flours) with a little bit of rolled oats and ground flaxseed.  Feel free to create your own combination of flours and grains while keeping the same basic overall quantity of flours used for the batter.


Tofu Vegan Pancake batter
Tofu Vegan Pancake batter


After letting the batter sit a couple minutes, I cooked them the same way as I would my traditional pancakes.

Tofu Vegan Pancakes Pan
Tofu Vegan Pancakes in pan


After flipping the pancakes over in the pan, they were ready to serve.  I usually start serving the pancakes as I continue to make them in the skillet.

Tofu Vegan Pancakes Served
Tofu Vegan Pancakes Served


How to eat the Tofu Vegan Pancakes?

My son loves maple syrup on his pancakes.  He often pours a lot on the first pancakes and then mops up the rest of the syrup with the next pancakes to be served.  I prefer a fruit jam, especially raspberry, blackberry or apricot jam, on my pancakes.

Tofu Vegan Pancakes with syrup
Tofu Vegan Pancakes with syrup


How did the Tofu Vegan Pancakes taste?

We both enjoyed these Tofu Vegan Pancakes this morning.  Neither of us could really taste a difference from the traditional pancakes.  A couple hours later we noticed, however, that our bellies felt much lighter than we eat the traditional pancakes prepared with dairy products.

Try making the Tofu Vegan Pancakes for your family.  You will be happy to know that your family is eating a healthy breakfast.  Your family will be pleased with the taste and probably not even notice the difference in flavor.

Please share this recipe with your friends and leave your comments below.  Don’t forget to rate this recipe so other readers will also know how yummy they taste!


Healthy Tofu Vegan Pancakes
Votes: 3
Rating: 5
Rate this recipe!
Print Recipe
These Tofu Vegan Pancakes are a healthy way for your family to start the day. Everyone will enjoy the full taste of the pancakes while you appreciate how nutritious they are! The servings mentioned below are for individual pancakes weighing about 90g / 3oz.
Chef:Belgian Foodie
Servings Prep Time Cook Time
8pancakes 10minutes 20minutes
Servings Prep Time
8pancakes 10minutes
Cook Time
  • Course
  • Cuisine
Servings: pancakes
Servings: pancakes
  1. Drain the tofu. Squeeze the tofu in your hands or in a strainer to remove excess water.
  2. Add the tofu, almond milk, vegetable oil, and agave syrup in a bowl. Use a hand blender to mix the ingredients together until relatively smooth.
  3. Mix the flours (oats, ground flaxseed, etc.) with the salt, cinnamon, baking soda and baking powder.
  4. Add the dry flour mixture to the wet mixture. Blend together gently. Do not mix very long as you do not want to gluten in the flour to start developing as this will make for elastic pancakes.
  5. Let the batter sit a couple minutes as you prepare your pan. Lightly oil your pan with vegetable oil or oil spray. I usually pour a little in the pan and then use a paper towel to wipe off the excess oil. I use the oiled paper towel later between pancake servings to reapply a little oil to the pan.
  6. Put the pan over a medium heat on the stove. Make sure the heat is not too hot or else you will burn the pancakes. Once the pan is hot enough, pour in some batter using a ladle. You can test if the pan is hot enough by dropping in a tiny amount of batter to see if it holds its shape and begins to cook. I usually make 2 pancakes at a time in my large frying pan.
  7. Once bubbles begin to show on top of the pancakes, use a spatula to turn them over. Continue to cook a couple minutes before serving them.
  8. Continue to cook the pancakes in this manner until you have finished all the pancake batter.
  9. Enjoy the pancakes with your favorite toppings, such as maple syrup, honey, agave nectar, jam, fresh fruit, or anything else you might prefer. Do not use honey if you want them to be vegan.
Recipe Notes
  1.  Use any combination of flours, grains or nut meal.  The combination described above is merely an example.  Try your own mixtures while maintaining the same basic quantity of dry ingredients.
  2. If your batter is too liquidy, add a bit more flour, grains or nut meal.  If your batter is too thick, add a little more liquid, such as milk made from nuts or seeds.
Written by:Belgian Foodie

Nutrition Facts
Healthy Tofu Vegan Pancakes
Amount Per Serving (90g)
Calories 237 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 251mg 10%
Potassium 81mg 2%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 5g
Protein 9g 18%
Vitamin A 3%
Vitamin C 0.03%
Calcium 18%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Healthy Tofu Vegan Pancakes for Breakfast

  1. Quite interesting to trade the eggs with the tofu. I’m usually not too excited about tofu as it is mostly tasteless and has a gelatinous texture. As I read, it does not seem to make a difference from the original recipe. So that should be a thing to experience. As a replacement for eggs, I read that chickpeas juice does the job perfectly.

    1. Hello Nadine, try these pancakes. It would be difficult to know that they are made with tofu instead of eggs. Make them for your family and see if anyone even makes a comment that they are made with tofu. When I made them for my (adult) son, he did not taste a difference between these and my normal whole-wheat pancakes. Let me know what you think. By the way, you are right. You can beat the liquid from a can of garbanzo beans to substitute for beaten egg whites.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.