Ingredients
Wet Ingredients
- 1 cup silken tofu
- ½ cup plant-based milk (such as almond or soy milk)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla bean paste
- Vegan butter or oil for cooking
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Combine Wet Ingredients: In a blender, combine the silken tofu, plant-based milk, maple syrup, vanilla bean paste, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Whisk Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix Batter: Pour the blended tofu mixture into the dry ingredients bowl. Gently stir until just combined. If the batter appears too thick, add a splash more plant-based milk to reach your desired consistency.
- Heat Skillet: Place a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter or oil to prevent sticking and promote browning.
- Cook Pancakes: Pour approximately ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, then flip carefully and cook until the other side is golden brown.
- Repeat: Continue cooking the remaining batter in batches, adding more vegan butter or oil to the skillet if necessary. Serve warm.
Notes
- Use silken tofu for a smooth batter and tender pancakes.
- You can substitute maple syrup with agave nectar or another liquid sweetener.
- If you want fluffier pancakes, do not overmix the batter.
- Adjust the plant-based milk amount to get the batter consistency you prefer.
- Serve these pancakes with fresh fruit, syrup, or your favorite vegan toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan/American
- Diet: Vegan
