“These vegan pancakes are much fluffier than any other recipe I've had. They are also very moist and delicious! My omnivore husband loves these!” - by Bri O'Leary
Ingredients
Adjust Servings
Original recipe yields 8 - 6 inch pancakes
Directions
- Whisk together the flour, baking powder, and sea salt; set aside.
- Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.
Nutrition
Amount Per Serving (4 total)
- Calories
- 222 cal
- 11%
- Fat
- 5.8 g
- 9%
- Carbs
- 34.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I substituted one regular jar of sweet potato baby food for the tofu, and these turned out GREAT!! The sweet potato added extra nutrition and just a little hint of sweetness...." See more"
txkangirl
"I took the advice from one of the other reviews and used sweet potatoe purree instead of tofu. I also used 3/4 cup whole wheat flour and 1/2 cup all purpose flour, 1/2 tablespoon applesauce and 1/2 ta..." See moreblespoon oil. I added 1/4 teaspoon cinnamon, a 1/4 cup brown sugar. I think the salt was too much. So next time i will cut it down to a 1/4 teaspoon. I also used vanilla almond milk. Very yummy and healthy"
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