High Protein Vegan Pancakes
30 min
Breakfast
Servings
(4 pancakes per serving)
Total
30 minPrep
10 minCook
20 minContains
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
Pancakes
-
11 oz (300 g)silken tofu
-
1½ cups (360 mL)unsweetened pea milk†
-
-
2 tsp (10 mL)fresh lemon juice
-
3½ cups (399 g)spelt flour
-
2 tsp (7 g)baking powder
-
1 tsp (5 g)baking soda
-
1 tsp (3 g)ground cinnamon
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¼ tspsalt
-
1 Tbsp (15 mL)vegetable oil, for frying
Toppings
-
1 cup (240 mL)unsweetened soy Greek-style yogurt
-
1 cup (150 g)fresh mixed berries
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⅓ cup (48 g)mixed unsalted roasted nuts, chopped (optional)
-
Optional toppings
-
powdered sugar
Directions
- To a blender, add the tofu, pea milk, maple syrup, vanilla, and lemon juice. Blend until smooth.
- To a large bowl, add the spelt flour, baking powder, baking soda, cinnamon, and salt. Mix well. Then add the wet ingredients from the blender. Mix until just combined, but be careful not to over-mix. If the mixture is too thick, add a splash of plant milk to thin it out a touch.
- Heat a non-stick crêpe pan on medium-high heat and use a bit of oil to lightly grease the pan. Use a ¼ measuring cup to pour the batter onto the pan. Cook for 2 minutes on each side, or until golden. Continue with the leftover batter.
- Top with yogurt, nuts, berries, and maple syrup if desired, and enjoy.
Notes
- †We recommend either soy or pea milk for this recipe as the high protein content helps for the fluffiness.
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
• unsweetened soy Greek-style yogurt
• mixed unsalted roasted nuts
• roasted pumpkin seeds
Fruits & Veggies 12%
• fresh mixed berries
Calcium
• silken tofu
• unsweetened pea milk
• unsweetened soy Greek-style yogurt
Fat
• vegetable oil
• mixed unsalted 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
This recipe is so good. Thanks for the recipe.
It's great, really :)
Hi! I couldn’t find Spelt flour so I used Buckwheat flour and the pancakes turned out really good. Also, I didn’t have cinnamon powder so I just grated a little bit of nutmeg instead. Later, I thinned the batter a bit to make crepes and it was still good. My husband and I had these with maple syrup and berries on one day and with sautéed veggies the next. Both sweet and sour worked out amazingly well. We definitely like these better than the regular old pancakes. Thank you very much for the recipe!
Best vegan pancakes so far!
Thanks so much for this recipes.
Been checking out most of your videos lately but this is the first recipe I am making. Can’t wait to try many more.
Ps: thanks for the nutritional tips you offer too.
I am new but great fan already. Keep it up👍🏾.
Regards From 🇩🇰
I’ve made and enjoyed this recipe and the buckwheat banana ones many times in the past, but it’s been awhile since I made either. For some reason in my mind I combined the ingredients for the two recipes and thought these were also made with buckwheat. So when I gathered ingredients recently to make these I had tofu and buckwheat but no bananas or spelt flour. I decided to try it out with the tofu and buckwheat flour and I am pleased to report that it worked well and was tasty! Also I was successful with a firm tofu block that I blended into the wet ingredients. Thanks for all the great recipes. Whenever I want to make something, I check your digital cookbook or website before consulting other sources!
Delicious 😋
Unfortunately I didn't like this recipe. The batter came out very chunky even though we added milk and was very hard to work with and it wasn't sweet enough in my opinion.. Don't know what we did wrong but it didn't come out very good :(
These are the best Vegan pancakes yet! Thank you so much! I've been searching for a pancake recipe that works for our family. The added benefit of higher protein was a real vegan bonus. With my second time making them I used 2 cups whole wheat flour and 1 cup unbleached white flour, eliminating the extra 1/2 cup flour which seemed to help loosen the batter for me. Being able to keep the extra pancakes for toasting later really helps in the morning. Love your recipes!
We make these Pancakes once a week and I always freeze some for later. This is the best recipe for protein pancakes (and I've tried A LOT).
Thank you so much!
Made these today as have been bored eating the same breakfast options. Wow, will be making again. I was concerned about including tofu but the taste (and texture) are lovely and light. I can see another reviewer has frozen a batch so will be doing the same. Delicious!!
These are delicious!
The best pancakes I‘ve ever made (vegan and non-vegan) !
So fluffy, filling and easy to make! They turn out great every time (and I‘ve made them many times already). I like to make a big batch and freeze them. Easily one of my favorite brunch recipes !
Oh my word!!! I’ve tried so many vegan protein pancake recipes and just never seem to get good fluffiness. These were amazing! I used chickpea flour and added dark chocolate chips 😁😁😁 I’m done searching. FINALLY!!
I made these and had them with chocolate sauce, strawberries and banana. They were wonderful!
Love the pancakes and are now my go to - thanks :)
Yummy! I used soy milk and whole wheat flour in place of pea milk and spelt flour, respectively, as that is what I had on hand. Turned out very tasty. I am enjoying them with maple syrup, coconut yogurt, pb, and some thawed berries. Do note that they are pretty dense (which I really really like personally - makes them much more satiating) maybe because I used whole wheat?
Hey there,
can I swap the silken Tofu with anything? (I can't find it in any store that is close to me [close = 25km or less from where I live or usually spend my day]).
Something like maybe blended up beans? I am aware that regular tofu does not work.
Thanks for your help
oh my gosh! These were the best vegan pancakes I have ever had and you can’t even tell that they have tofu! Thank you so much Sadia for creating this recipe!
I made this the first time for myself and wow, sooo good. Then I let my mom and my grandmother try... Sadia you have some new fans. They found it so delicious and they finished everything. Keep up the good work, it's paying off in so many ways.
Best vegan pancake recipe ever! And they taste even better next day if you put the leftovers in the toaster.
My vegan pancakes recipe really needed an upgrade, this video is exactly that! They were absolutely delicious!
Loved it ! I replaced the milk with oat milk and even if there's less protein it works very well ;) a big thank you for your work
Hi, would it work if I were to replace the silken tofu with soy yogurt ? (I can't find it where I live).
WOW, these are so delicious. I made them on the weekend and topped them with berry compote, nuts and plant yogurt. Amazingl they kept me full right up until dinner time. Thank-you so much for sharing Sadia and pick up lime team 🥰
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?