
High Protein Vegan Pancakes
30 min
Breakfast
Servings
(4 pancakes per serving)
Total
30 minPrep
10 minCook
20 minContains
Swap out
Free from
Ingredients
Pancakes
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10.5 oz (300 g)silken tofu
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1½ cups (360 mL)unsweetened pea milk
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2 tsp (10 mL)fresh lemon juice
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3½ cups (399 g)spelt flour
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2 tsp (7 g)baking powder
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1 tsp (5 g)baking soda
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1 tsp (3 g)ground cinnamon
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¼ tspsalt
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1 Tbsp (15 mL)vegetable oil, for frying
Toppings
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1 cup (240 mL)soy Greek yogurt
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1 cup (150 g)mixed fresh berries
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⅓ cup (47 g)mixed roasted nuts, roughly chopped (optional)
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Optional toppings
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powdered sugar
Directions
- To a blender, add the tofu, pea milk, maple syrup, vanilla extract, and lemon juice. Blend until completely smooth.
- To a large bowl, add the spelt flour, baking powder, baking soda, cinnamon, and salt. Mix until well combined.
- Create a well in the middle of the dry ingredients and pour the wet ingredients from the blender into it. Mix until just combined. If the mixture is too thick, add a splash of plant-milk to thin it out a touch.
- Heat a non-stick crepe pan on medium-high heat and use 1 tsp (5 mL) of oil to lightly grease the pan.
- Use a ¼ measuring cup to pour the batter on the pan and bake the pancakes for 2 minutes on each side. Continue with the leftover batter, and use the rest of the oil to grease the pan as needed.
- Top with yogurt, nuts, berries and maple syrup if desired and enjoy.
Storage
- The pancakes are best when enjoyed immediately, but can be stored separately from the toppings in an airtight container in the fridge for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 40%
• spelt flour
Proteins 48%
• silken tofu
• unsweetened pea milk
• soy Greek yogurt
• mixed roasted nuts
• roasted pumpkin seeds
Fruits & Veggies 12%
• mixed fresh berries
Calcium
• silken tofu
• unsweetened pea milk
• soy Greek yogurt
Fat
• vegetable oil
• mixed roasted nuts
• roasted pumpkin seeds
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!






Discussion & Rating
These are delicious!
Can I freeze them?
Hi guys!
I’ve been following your videos for a couple of years now and I have to say my day gets better just by seeing the notification you posted another one, it’s such a treat to the eyes!
I was so happy to see this high protein video, as I’m trying to incorporate natural protein in my diet in favour of vegan protein powders. A couple of questions on the pancake recipe: can I use chickpea flour instead? And is the milk necessary or can I use water?
May I ask what the lemon juice does here?
Can I use whole wheat flour or oat flour instead spelt?tks
Delicious!
I haven’t had pancakes since going vegan and these were the perfect reminder of how delicious they are!
My younger sister (non vegan) even said they taste better than “normal” pancakes!
These pancakes are amazing. Didn´t have spelt flour so I used Buckwheat flour instead. Turned out great. They are perfect for freezing and stay fluffy and delicious after reheating. Love this recipe!
I love this recipe! I make enough to last for weekday breakfasts for 2 weeks and freeze them. I tried this recipe because I wanted to incorporate tofu into my breakfast and these pancakes are the perfect way to do that! They're not as dense as other protein pancake recipes and they freeze really well. I do use a little more liquid so they spread easier, but that's totally just my preference and they taste good either way. Other than that, I don't change anything and this recipe is a 10 out of 10.
Perfect for start my day with good amount of protein!!! :)
These pancakes are perfect to add to my breakfast rotation. They’re light and filling. I used firm tofu and just added it to my blender to blitz it until it was smooth. Thanks for the great recipe! I will certainly make it again. :)
One of the best vegan pancakes I've made yet. I thinned the mix a little more than you did in the video and I used a few substitutes but all in all recommend 100%
These are honestly the best breakfast/snack recipe I've ever made. I've been trying to increase my protein intake, and this was the perfect find. They're also super filling and delicious with just about any fruit. Thank you!
Absolutely delicious! These made our Saturday breakfast a real treat!
I tried this today, the recipe made my day. I made it for a friend and she didn’t believe it had tofu in it. The experience was tasty and guilt-free. Thank you for sharing. Wishing you more energy and happiness to keep sharing recipes like these :)
What is the yield on this recipe? I know you work so hard already but would you mind putting the yield/ total servings on your recipes? It's just me... so am I about to make like, a families' worth of pancakes rn? LOL
Absolutely amazing. Eagerly waiting for more great recipes. Thank you so much.
Easy, delicious and nutricious! I made the batter in advance and stored it in an airtight jar in the fridge and made fresh pancakes in batches over 3 days. Worked prefectly! Supertasty.
Note: I used ordinary tofu instead of silken, worked fine.
This pancake is suuuuuuuper gooooood!!
It turned out very tasty! Thanks for the recipe 🥞🥞
I made these for dinner this week (it’s a household tradition) and they were sooo good!! I used oat milk and only had to tweak the quantities slightly to get the consistency right. Also, I bought the PUL cookbook earlier this year and everything I’ve made so far has been just delightful. Thanks for another awesome recipe and for inspiring me to get more creative with my plant-based diet!
Super delicious!
Amazing! We froze them and toasted them in the morning for breakfast and it worked great :)
great reciepe . My kids loved it. although the butter was a bit sticky and didn't spread well on the pan.
TThis didn't bother me a lot and it was tasty. i wish we had this coconut yogurt you are using . thank you Sadia
Sadia, these pancakes were so good!! As I have to stick to a GF diet, I swapped the spelt flour for oat flour and it worked perfectly! The texture and combination of flavours was just amazing and I love the fact that it makes a sizeable batch for future days breakfasts! What a brilliant protein-packed recipe! 🙌🏻❤
Great recipe for super fluffy pancakes. The batter is so airy and light, yet thick. This recipe makes a very large portion, so I’ll have pancakes for snacks all week. I added more maple to sweeten a bit more and topped with coconut yoghurt and berries. Delicious!
We have been following you on YouTube for a couple of months. Have tried many of the recipes and simply love love them.
These pancakes are wonderful and definitely will become part of our weekend offerings.
Keep up the good work! Thank you!
Christine
These are delicious, I leave out the cinnamon and pop vegan cheese and kimchi on for lunch, with salad leaves, cherry tomatoes.
I also have them at breakfast with Alpro yogurt, cherries/ mixed forest fruits, chopped nuts and date syrup.
No bloating and I’m so full with two, due to the high protein content. I can teach Pilates till lunch without my stomach rumbling and feeling wobbly due to lack of food.
Wonderful versatile recipe.
Thank you for all your wonderful recipes, I love nothing more than to chill out with your YouTube videos when I need inspiration.
Jo 🙏
Hey Sadia! Just a quick question - does the nutrition info per serving include topping?
Hello, I am wondering if I can make batter 1 day ahead and leave in the fridge, to be used tomorrow morning?
These are so great and easy to make!
Thanks for that recipe! :)
Tried this recipe from your YT channel. Picky kids and husband approved! Will make it again and again! Thank you for helping us in our journey to healthy eating ! Love from Miami.
Hey Sadia, ik wou even vragen welke erwtenmelk je gebruikte in je recept en of je nog een ander soort bloem kan gebruiken in het recept.
Groetjes, Alexandra
Definitely had to thin out my batter. I used whole wheat flour instead of spelt flour, so maybe that's why. My pancakes were super thick so I had to split them down the middle and cook again, so they turned out more like English muffins.
Hi Sadia... Love from India... What are the options if we do not find Tofu that easily? I am not sure which kind Tofu is this?
What will give the same fluffiness as a regular pancakes (that we get from eggs)... What can be swapped in Vegetarian for fluffiness? Please guide!
Hi these look great! However I am Gluten free so spelt flour is a definite no go!
Isit as simple as swapping for normal Gfree plain (all purpose) flour or do you have another flour recommendation that I could try?
Thank you 😁🥞
Thank you for the recipe, this is awesome! I've always loved making sweets with tofu, this is definitely going on my regular list! Do you think it'd work with firmer varieties of tofu?