Super soft, fluffy and light breakfast pancakes made with silken tofu. Served with maple syrup and berries, ideal treat for the Pancake Day!
Hey friends!
As Pancake Day is happening at the end of this month, it’s only fair today’s recipe is about topical pancakes. One of my favorite things in the world!
And because pancakes are one of my favorite noms, I’ve tried MANY recipes. Just in case if you are also into pancakes, you can check out my recipe for Blueberry Pancakes or Pancakes with a twist of orange. So far, I must have tried hundreds of different types and recipes. And so far, I still can’t decide which one is my favorite! Because I like them all. Thin, thick, flat, fluffy, big and small, sweet or savory. Just give me a pancake, and we are friends for life!
Also, as much as I love Pancake Tuesday, I’m a believer that any day is perfectly suited for pancakes. Is there anything better than starting your Saturday or Sunday morning with a giant stack of super tasty pancakes? Somehow, they always cheer me up, especially the sweet type.
Maybe it’s the round shape, or perhaps it’s that soft, light texture and taste that makes them one of the most loved foods around the world. Or the fact they are super easy and quick to make, puts them on top of the list of ‘the foods I can’t live without’. One way or the other, pancakes are a crowd- pleaser, and everyone loves them.
When I was growing up in Poland, we didn’t really eat the fluffy type of pancakes. If you remember my post about Traditional Cabbage Croquettes, you will know that flat crepes were our thing. Sweet version wouldn’t be any fancier than a homemade jam filling, or simple sprinkle of sugar on top. But my God, they were like the best food known to man, back then (at least for me). My mum’s tip number one when making crepes- add splash of sparkling water to the batter, it will make them even lighter. And my mum’s crepes are simply THE BEST. Until this day, every time when I go back home, crepes are the very first thing I ask for.
Silken tofu works great in pancakes batter, but make sure you blend it well, otherwise it may separate a bit. You could use a hand held blender, or electric mixer to ensure your batter is as smooth as possible.
And as always, with any pancakes, you can top them up with whatever floats your boat. I’m choosing maple syrup, but  chocolate sauce is always a good idea too. Also, I currently have a bit of ‘thing’ for cardamom, so I’ve added it to my recipe. But you can replace it with cinnamon, ground spice, or take it out completely. They will still taste good!
Then all what’s left is sprinkle them with some toasted flaked almonds, and enjoy the day ahead!
Happy weekend! X
Incredibly soft and light breakfast pancakes made with silken tofu and served with maple syrup and berries.
- 1/2 pack silken tofu (175g)
- 1 tsp vanilla extract
- 200 ml almond milk (or any other non- dairy milk)
- 1/2 tbsp vegetable oil, plus extra for frying
- 125 g all- purpose flour (gluten- free if needed)
- 2 tbsp coconut sugar
- 1/2 tsp ground cardamom
- 1/2 tbsp baking powder (gluten- free if needed)
- 1/2 tsp salt
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In a large bowl, blend together tofu, vanilla and milk, until smooth and thick batter forms. Use an electric mixer or blender if needed.
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In a separate bowl, mix together all the dry ingredients, making sure there are no lumps.
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Pour the tofu mix into dry ingredients and mix well, until you have a thick batter.
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Heat a large frying, non- stick pan and pour very small amount of oil.
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Pour pancake batter into a frying pan (I always use 1/4 measuring cup to get same size and shape of the pancake), and fry for about 2 minutes on each side, until bubbles pop over most surface.
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Serve with maple syrup and berries, enjoy!
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co
Wow, wow, such a creative recipe! I love to use silken tofu, though I’ve never used it in pancakes before. It’s such a great idea! Thanks for sharing, I’ll definitely try this 😉
Hey Evi! Thanks girl! Silken tofu works wonders in cheesecakes and muffins too! You must try! Xxx
Just made these for our Weekly Sunday morning family pancakes and they were a hit! We added blueberries into the mix right at the end to cook those delicious berries right into these delicious pancakes!
Great recipe thank you! I am sure they will be making another appearance again soon! ????
Bel!
You have no idea how happy I am reading this comment! Fantastic news that a whole family enjoyed them, and such a great idea with berries!
I may try that myself 😉
Thank you so much for your kind words, and good luck in all the future culinary adventures!
This is a really good recipe ! Silken tofu is an amazing and underrated ingredients, especially when it comes to baking and desserts…
I ate my pancakes with blueberries, soy cream and maple syrup… yummm ! Blueberries + cardamom is a great combo btw 😉
Hi Lucile!
I’m so happy to hear that! Totally agree with you , silken tofu is so underrated! It works wonders in cakes and many other desserts!
Thanks so much for trying and liking the recipe! Made my day!
Thanks for this recipe, it’s really good! I love eat more vegan things, though I am not a vegetarian but I like to eat less meat and animal-stuff. And this is the best vegan pancake I have ever had! The texture is still good so you don’t miss the eggs, and the taste is really good as well! Actually I used normal tofu (here in the Netherlands I have never seen silken tofu) but that works as well! Thanks for this recipe, me and my husband really love them (and my husband is not always fan of all the new recipes I make haha)
Hey Carolien, thanks so much for this awesome review! I’m so happy to hear that you and your hubs enjoyed these pancakes! They’ve been a great success in my house too, despite the fact that my other half can’t stand tofu he always enjoys them!
These were amazing! Such a creative and delicious recipe. What a great way to sneak in more protein without using a protein powder! I actually used extra firm tofu, since that was all I had on hand. I added an extra 1/4c of almond milk and they were perfect. Love them, and they will be a new regular in our breakfast rotation 🙂
Hey Gina!
That’s so great to hear, I’m over the moon to read you’ve tried and liked this recipe! And great to hear that it worked with extra firm tofu too! Thanks so much for your kind words!
Could I make these into waffles?
Hi Cara, I have not personally tried it, but I absolutely love this idea! Please let me know if you try to turn them into waffles!
Would this recipe work with normal milk? Thanks!
Hi Rachel, yes, the recipe should still work with normal milk. Hope this helps!
Thank you for sharing such a great recipe! I found this recipe when searching for a way to use up some leftover tofu from a failed smoothie recipe (in an attempt to get more protein into my picky 6 year old) and I was pleasantly surprised at how good they were! I didn’t have cardamom and subbed cinnamon and they were delicious! None of them suspected they were healthier that their usual pancakes. I will definetly be making this again!
Hi Laura! I’m so pleased and happy to hear that you and your family enjoyed this recipe! Silken tofu is a great ingredient and works so well in desserts and sweet dishes! I make these at least once a week, as I’m totally addicted to them!
Aniu, robimy te pankejki co tydzien. Moj chlopak i ja nie moglismy znalezc dobrego przepisu na nalesniki i troche mi tego brakowalo niedzielnymi porankami:D Teraz wracamy do tego przepisu caly czas. Ja nie jestem weganka wiec czasem je robie z krowim mlekiem i sa rownie smaczne 😀 Dziekujemy za przepis 🙂
Ooooo prosze! Jak mi milo! Swietnie slyszec ze Wam smakuja i ze robicie je co tydzien (ja tez!). Pozdrawiam serdecznie i dziekuje za mile slowa!
Bookmarking this recipe. My kid will love it.
Hello there! Thanks so much, I hope your little one will like it!