Serves 4
30 min
Tofu-Oatmeal Pancakes
Recipe GLPR984d97f08819a6
Fluffy, protein-rich pancakes made with silken tofu and rolled oats, creating a tender texture and wholesome taste. These plant-forward pancakes deliver fiber, plant-based protein, and natural sweetness from maple syrup. Serve warm with your favorite toppings for a satisfying breakfast or brunch.
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Ingredients
2¼ cups Old-fashioned rolled oats, divided
8 ounces Silken tofu
¾ cup Unsweetened almond milk
2 tablespoons Pure maple syrup, plus more for serving
1 tablespoon Coconut oil, melted, plus more for cooking
2 teaspoons Pure vanilla extract
2 teaspoons Baking powder
½ teaspoon Fine sea salt
1 Large egg
Toasted sliced almonds, for serving
Directions
Measure out 2 cups of the rolled oats and place them in a food processor. Pulse until the oats are finely ground into a flour-like consistency, about 1 minute. Transfer to a large mixing bowl.
In a blender, combine the silken tofu, almond milk, maple syrup, melted coconut oil, and vanilla extract. Blend on high speed until completely smooth and creamy, about 1 minute.
Pour the blended tofu mixture into the bowl with the ground oats. Add the remaining ¼ cup of whole rolled oats (unground), baking powder, and sea salt.
Crack the egg into the bowl and stir all ingredients together with a wooden spoon or spatula until just combined. Do not overmix; the batter should be slightly lumpy and thick. Let rest for 2 minutes to allow the oats to absorb moisture.
Heat a non-stick griddle or large skillet over medium-low heat. Lightly coat with coconut oil.
Once the griddle is hot and the oil shimmers, spoon the batter onto the surface in ⅓-cup portions, spacing them about 2 inches apart. The batter is thick, so gently flatten each pancake slightly with the back of the spoon.
Cook undisturbed for 3-4 minutes until the edges look set and the bottom is golden brown. Flip carefully and cook the other side for 2-3 minutes until it achieves a light golden color. The centers should be tender and cooked through.
Transfer finished pancakes to a warm plate and repeat with remaining batter. Serve warm topped with additional maple syrup and toasted sliced almonds.
