Tofu Banana Pancakes (Vegan, Gluten-Free)
These vegan tofu pancakes are fluffy, tender, and can be made in the blender with just 5 simple ingredients.
Why We Love These Tofu Banana Pancakes
- High Protein: 10 grams of plant protein per serving. You can easily up the protein by adding protein-rich toppings like hemp seeds, peanut butter, or a high protein yogurt.
- Easy to Make: Just blend all the wet ingredients and whisk into the dry ingredients. There’s no gluten in this so you don’t have to worry about over mixing.
- Simple Ingredients: These tofu pancakes require just 5 plant-based ingredients (and 2 optional ones) that you likely already have in your pantry/kitchen!
- Delicious and Nutritious: These pancakes are a healthy, wholesome breakfast that provide protein, fiber, whole grains, and fruit. But they’re also super tasty! My partner and I love these pancakes and I make them at least once a month.
Key Ingredients
- Silken Tofu ⟶ Make sure you use silken tofu, not firm! Silken tofu is very smooth and soft with a high water content. It’s often sold in tetra paks (like the ones from Mori Nu) but can also be found in the refrigerated section.
- Banana ⟶ The riper the banana, the sweeter it is. Choose a banana that has at least some brown spots on it.
- Oats/Oat Flour ⟶ These pancakes are made with oat flour, but you can blend rolled oats in a blender to make your own oat flour.
- Vinegar/Lemon Juice ⟶ A little bit of acidity makes the pancakes extra fluffy and tender.
- Baking Powder ⟶ Essential to make the pancakes rise!
Tips for Success
Rest the batter before cooking ⟶ This gives the oats time to soak up some of the moisture, making thicker pancakes that are still tender.
Cook a “test pancake” first ⟶ All our stoves and pans are different, so you may need to cook at a higher/lower temperature or shorter/longer time. It’s helpful to cook a test pancake first so you can adjust the heat to the perfect temperature. Lower the heat if your pancake browns too quickly, or raise the heat if your pancake is too pale.
Tofu Banana Pancakes FAQ
What to do with Leftover Silken Tofu
- Protein Mango Chia Pudding
- Apple Chia Pudding
- Blueberry Oatmeal Muffins
- Vegan Tofu Purin (Japanese Custard Pudding)
- Frozen Snickers Mousse Cups
- Vegan Strawberry Cheesecake Bars
- Silken Tofu Salad
- Sesame Mizuna Salad
- Vegan Japanese Mayo
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Tofu Banana Pancakes
Ingredients
- 120 grams ripe banana about 1 medium banana or ½ cup mashed
- 150 grams silken tofu
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract optional
- 80 grams oat flour or rolled oats gluten-free if needed
- 1 tsp baking powder sifted
- pinch of cinnamon optional
Instructions
- Make oat flour: If using rolled oats, add them to a blender and blend into a flour, then transfer to a bowl.
- Blend wet ingredients: Add banana, silken tofu, vinegar, and vanilla extract to a blender and blend until smooth.
- Mix batter: Pour blended mixture into a mixing bowl. Add oat flour, baking powder, and cinnamon and whisk until well combined and no big lumps remain.
- Rest: Let the batter rest for 10 minutes to thicken.
- Cook: Heat a skillet on medium low. Lightly butter or grease the skillet. Once hot, add about 1/4 cup of batter per pancake. Cook each side 2-4 minutes until golden. Adjust heat as needed. You should be able to make about 4 pancakes per serving.
- Serve with maple syrup, fruit, nut butter, hemp seeds, and/or yogurt as desired!
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