Tofu-Oatmeal Pancakes

Name: Tofu-Oatmeal Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Recipe GLPR984d97f08819a6

Breakfast

30 min

416 cal

Servings: 4

Oven

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

Silken tofu is the only ingredient requiring a special stop—Food Lion and Harris Teeter carry it in the refrigerated section, but it's not a standard weeknight aisle fixture at most Charlotte chains, so budget an extra five minutes of shopping. The recipe is straightforward and honest at 30 minutes including prep and cook time, yielding about 12 pancakes at roughly $1.50 per serving, with oats and coconut oil driving the cost. The dish is family-friendly and holds leftovers well in the refrigerator for cold breakfast the next morning. Tofu pancakes have a denser, less fluffy crumb than traditional pancakes—fine if you enjoy the texture, but it's a departure worth expecting.