Tofu brekkie pancakes

Tofu brekkie pancakes

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(8 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4 - 6

Silken tofu is the secret to making a stack of fluffy, thick, American-style vegan pancakes without gluten, eggs or dairy

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal377
  • fat14g
  • saturates2g
  • carbs47g
  • sugars21g
  • fibre7g
  • protein12g
  • salt1.6g
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  • 50g Brazil nuts
  • 3 sliced bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 240g raspberries
  • maple syrup or honey, to serve

For the batter

  • 349g pack firm silken tofu
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 400ml unsweetened almond milk
  • 1 tbsp vegetable oil, plus 1-2 tbsp extra for frying
  • 250g buckwheat flour
  • 4 tbsp light muscovado sugar
  • 1½ tsp ground mixed spice
  • 1 tbsp gluten-free baking powder


  1. Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and cook for 5 mins until toasty and golden. Leave to cool, then chop. Turn the oven down low if you want to keep the whole batch of pancakes warm, although I think they are best enjoyed straight from the pan.

  2. Put the tofu, vanilla, lemon juice and 200ml of the milk into a deep jug or bowl. Using a stick blender, blend together until liquid, then keep going until it turns thick and smooth, like yogurt. Stir in the oil and the rest of the milk to loosen the mixture.

  3. Put the dry ingredients and 1 tsp salt in a large bowl and whisk to combine and aerate. If there are any lumps in the sugar, squish them with your fingers. Make a well in the centre, pour in the tofu mix and bring together to make a thick batter.

  4. Heat a large (ideally non-stick) frying pan and swirl around 1 tsp oil. For golden pancakes that don’t stick, the pan and oil should be hot enough to get an enthusiastic sizzle on contact with the batter, but not so hot that it scorches it. Test a drop.

  5. Using a ladle or large serving spoon, drop in 3 spoonfuls of batter, easing it out gently in the pan to make pancakes that are about 12cm across. Cook for 2 mins on the first side or until bubbles pop over most of the surface. Loosen with a palette knife, then flip over the pancakes and cook for 1 min more or until puffed up and firm. Transfer to the oven to keep warm, if you need to, but don’t stack the pancakes too closely. Cook the rest of the batter, using a little more oil each time. Serve warm with sliced banana, berries, toasted nuts and a good drizzle of maple syrup or honey.

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Comments, questions and tips

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28th Dec, 2018
Didn't have quite enough tofu so used soya yogurt as well (vanilla flavour so missed out the vanilla essence). They were nice with bananas and the toasted brazil nuts. I definitely prefer "normal" pancakes but these are ideal for vegan diets.
7th Sep, 2017
This looks amazing, and I'm super excited to try it! Just wanted to check before I do, does it make 4-6 pancakes, or does it serve 4-6 people? Thanks :)
goodfoodteam's picture
8th Sep, 2017
Thanks for your question. It serves 4 - 6 people.
9th Jul, 2016
Would this batter work for making waffles?
goodfoodteam's picture
9th Aug, 2016
Thank you for your question. No, we would suggest using a recipe specifically for waffles. We have a selection of recipes here. Hope this helps!
21st May, 2016
If you add more liquid to this would it serve as a crepe recipe? Thanks!
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