Tofu pancakes – Lazy Cat Kitchen

I’ve been in the mood for pancakes lately and as I have increased the amount of exercise I do, I wanted to come up with a pancake recipe that is high in protein – that’s how the recipe for tofu pancakes came about.

These tofu pancakes are really easy and fuss free to make, a perfect way to use up leftover tofu if you have some leftovers you are not quite sure what to do with.

Alongside tofu, these tofu pancakes use two naturally gluten-free flours that are very nutritious and also a source of plant protein – buckwheat and oat flours. They really compliment each other in terms of flavour and texture so even if you don’t think you are a buckwheat flour fan – do give these a go as oat flour goes a long way to neutralise buckwheat’s divisive flavour.

My tofu pancakes are thick and fluffy and just the right amount of moist. I enjoy them topped with vegan coconut yoghurt, seasonal berries, flaked almonds and cinnamon, but as their flavour is very neutral you could also serve them with savoury toppings too.

You can make these a day ahead and reheat gently on the day or make the batter ahead (with the exception of baking agents, don’t add them in until just before frying) and cook in the morning. We’ve really enjoyed these tofu pancakes for breakfast or as a post-gym snack and I hope you’ll too.

MORE ABOUT THE INGREDIENTS

SILKEN TOFU: I made these fluffy tofu pancakes using silken tofu in place of eggs. Silken tofu is the one that usually comes in a tetra pak and is smooth and custard like in texture. My favourite brand is Clearspring, but any silken tofu will work. Be sure to drain it before using.

DATE: I added a date to the batter to neutralise the taste of tofu and buckwheat, which some people find a little bitter rather than to give it sweetness. You can add more dates if you want the pancakes sweeter, but given that they are typically enjoy with sweet toppings, I did not find it necessary.

LEMON: A squeeze of lemon or lime juice helps these pancakes rise and does not impart any sour taste.

OAT FLOUR: I used oat flour in these as it’s deliciously nutty, nutritious and stops these pancakes from drying out, keeps them soft and fluffy. I did try making them with only just oat flour but I found them too wet inside – a combination of buckwheat and oat flour works much better in my opinion. If you don’t have oat flour, you could use oats and blend them with the first 5 ingredients. To substitute oat flour with rolled oats, use the same amount by weight or jus over ½ cup of rolled oats. If making these for someone who is gluten-intolerant, be sure to look out for gluten-free certified oat flour. While oats not contain gluten, they are is often processed in factories that handle gluten.

BUCKWHEAT FLOUR: Buckwheat flour is the second flour I used to make these tofu pancakes with. I also tried making them with 100% buckwheat flour but I did not enjoy the texture as much as when I combined buckwheat and oat flour. If making these for someone who is gluten-intolerant, be sure to look out for gluten-free certified buckwheat flour. Although buckwheat does not contain gluten, like oats, it is often processed in factories that handle gluten.

GROUND FLAX: I added some ground flax seeds for nutrition and to help these pancakes stay together, especially that they are made with two flours that do not contain any gluten.

RAISING AGENTS: I used a combination of baking powder and baking soda to give these pancakes a lift. I also added a touch of acid (lime juice), which comes into a reaction with baking soda and helps to achieve a fluffier pancake.

OIL: I use a good non-stick pancake pan to make these and a minimal amount of oil, which I brush on the hot pan with a silicone brush. I use mild olive oil, but any neutral flavour liquid oil works too.

Blend drained tofu, pitted date, lemon juice, soy milk and ground flax in a small blender or smoothie maker until silky smooth. Combine dry ingredients in a medium mixing bowl.

Whisk wet ingredients into the dry ones until uniform batter forms. You may need to add another tablespoon or two of water to achieve correct consistency of the batter – you want a batter that is thick but comes off the spoon easily and forms circles on a pan.

Pre-heat a non-stick pancake pan, brush it with a little bit of oil and once the oil is hot drop portions of batter onto the hot pan. Allow each pancake to cook undisturbed, on low-medium heat, until lots of little bubbles come to the surface an burst. Flip the pancake gently and cook for another minute or two on the other side.