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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
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3½ cups (399 g)spelt flour
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2 tsp (9 g)baking powder
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1 tsp (5 g)baking soda
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1 tsp (3 g)ground cinnamon
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¼ tspsalt
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1 Tbsp (15 mL)vegetable oil, for frying
Toppings
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1 cup (240 mL)unsweetened soy Greek-style yogurt
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1 cup (150 g)fresh mixed berries
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⅓ cup (48 g)mixed unsalted roasted nuts, chopped (optional)
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Optional toppings
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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
Watch it step-by-step!
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
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Super Good! You make my mornings better and healthier ❤️
I'm not the most reliable reviewer for recipes - I've been known to measure incorrectly. But the combined wet and dry ingredients made a very thick dough that was too dry to put on the griddle. Ended up adding more soy milk - not sure how much, but maybe close to 2/3 of a cup - that was just to get the dough loose enough to be called "batter." So I feel like all the recipe proportions were off at this point and may have needed more leavening. Still, the pancakes turned out okay but a bit dense.
Hi Sadia,
I would live to try this recipe! I only have all purpose flour and whole wheat pastry flour. Can i use one or a mixture of both? And should I use the same measurement? Thank you in advance.
Love this recipe! It’s become a Saturday staple 🥞
Loved it!
Super easy to make, yummy and filling.
Everyone in my house loves these pancakes. Even though it is only myself and partner that is vegan, if I’m making this recipe, everyone’s in vegan or not.
I’ve made these pancakes more times than I can count and they just get better and better.
These were so easy to make and so good and filling. My toddlers loved it too!
Absolutely delitious😍. I made them with firm tofu and you literaly can't taste it at all. I will definetly make them again😃
Delicious 😋
Amazing!! They are delicious. Thank you
I made this with firm tofu and oat flour and turned out very well! I just had to adjust the recipe by slightly increasing the amount of milk and reducing the amount of oat flour(as it absorbs the moisture quite a lot) :D This will be one of my favorite brunch recipes! Thanks so much PUL🫶🏻
Ps. I’m not even vegan and am enjoying trying out all the PUL recipes so much😋
Love it ! Amazing breakfast ! Nourishing and flavourful .
These are for sure the best pancakes i ever made 🥹😍
I tried to make them with firm tofu, as the silken one is difficult to find where I live. Gotta say they came out perfect! I just had to add more milk to make the batter thinner and that's it; can't taste the tofu at all (or maybe just a little, but I really don't mind). So fluffy and delicious pancakes! As always, super easy and great recipe 💕 10/10
Hello, I wonder if you can make this using regular tofu? Here in Spain it is hard to find the silken tofu.
These taste really good! When I previously cooked with silk tofu, I could always taste it, but in this case I don't. This recipe will be my new favorite breakfast 😊
Definitely improved the cook ability of it when I thinned it out! I will need to remember that.
A good platform for other flavors to be added in like citrus zest
I made these with oat flour and soy milk and they turned out amazing! Such a great breakfast!
What is the issue with over-mixing? I think I had to over mix otherwise I couldn’t get all the dry clumps to mix in.
I think I’ll be having these for breakfast for the rest of my life! :D
I can’t believe that something made out of Tofu can turn out sooo fluffy. They are perfect for batch cooking, just a minute in the microwave and ready to go! Thanks!
Thank you for this recipe! I’ve made it many times and it always makes me happy!
Occasionally I get bored of cooking each pancake on the pan, so I’ve had success baking the batter in greased muffin tins! I bake at 350F for about 20 minutes. Pancake muffins for the win :)
Lovely recipe - also toddler approved! 👌 Will be storing some in the freezer for quick breakfasts/snacks. Thank you 🙏
These were the fluffiest of pancakes. My pancake cooking skills are iffy, but I enjoyed what I made anyway.
So, I need some opinion on this. I tried this recipe but with almond flour instead and I added nut fiber and the pancakes just didn’t baked. Do you have any idea why? I should mention that I just started a vegan diet I there’s so many things that I don’t know.
Great recipe, denser than regular pancakes, but still fluffy. 4 pancakes is really filling. Original recipe makes a lot. i'll cut it in half next time.
Just made these, swapped the Greek yogurt for some coconut yogurt and added saisonal fruits. Oh my were they delicious!
I know the goal here is to load on protein but I just wasn't a fan of the flavor. The thick yogurt on top of the pancakes also doesn't help in making this tasty in my opinion.
Love love love!
Wow, I just made these and they were amazing! How can tofu pancakes taste better than regular pancakes?! I subbed regular flour for spelt flour because that’s what I had in my pantry. 10/10
I made these a second time after ordering spelt flour so no more grinding spelt flakes. You know you have a hit recipe when teens and husband are grabbing them for their lunch. Three of these pancakes with some Greek yogurt and fruit keep me going until lunch. I'm loving these new high protein breakfast ideas. Sadia, you are bringing breakfast to an entire new level. Thank you.
All my family loves these pancakes
Who knew spelt flour was the holy grail of Montreal? In the end, I bought spelt flakes, and ground them in my spice grinder the day before. My daughter really loved them, she was happy they weren't overly sweet. I added plain Skyr yogurt, fresh strawberries and blueberries, chopped pecans, and a touch of maple syrup (something we have an abundance of here in Canada). My husband I loved them. My fussy meat eating son is reluctantly eating them now. He just discovered that they're vegan but despite that, cleared his plate.
I followed the instructions to a tea but mine come out a bit too flour-y. They almost had a bread texture. I don’t think I overmixed, I was careful with it. It’s almost like the flour is too much compared to the liquids/silken tofu.
Hi! I've tried making this before and loved it. :)
We had it with coconut yoghurt, pumpkin seeds, stewed berries and a drizzle of date syrup. I want to try making it again but no longer have access to a blender - do you think a food processor would work just as well?
Thanks in advance for sharing your thoughts!
I am addicted to these pancakes!!! I have breakfast all week, just pop in the toaster!
Hello, PUL Team! I made these pancakes yesterday for my partner and his family. They loved it! I didn't have the appropriate cookware to make them in, so it took me a bit longer to finish cooking all the pancakes, but I kept the finished ones in the oven. We topped them off with fresh strawberries, blueberries, raspberries, lemon juice, and maple syrup! Thank you so much for your recipes and well-designed website! It's been beneficial :) xx
Fantastically fluffy and tender! I had to make a couple substitutions with what I had on hand but it still turned out tasty. I used firm tofu but used the weight measurement to ensure a similar amount. I used einkorn and sprouted oat flour. I had to increase the soy milk amount bc of the changes but they turned out really lovely.
These were delicious and tender! I added some soaked cranberries to the batter, and served it with yogourt and jam, and it was just perfect! Reminds me of cottage cheese pancakes my mom used to make. Also, adding some mashed banana to the batter is a nice twist. Thanks for the recipe <3
They were soooo good. Super fluffy and filling
Hi guys,
I was in search for perfect vegan pancakes for years now and I think this could finally be it! I made them for myself the other day and felt so good about it - like I’ve taken myself on a date and treated myself with some deliciousness❤️
Can someone help me? I’m not sure which spelt flour to to buy, there is sprouted and regular, which one is the best for this?
Fantastic
I really like this recipe, using Tofu instead of protein powder. The taste is more classic pancake vs the "gritty" protein powder taste and texture. Easy as well. And using a higher protein plant milk boosts the total protein. I didn't change much this time (added 1/2 tsp ginger, another 1/4 c milk), but will explore. Thumbs up to this! Thank you.
absolutely delicious and filling! This is a great recipe to make over the weekend and then heat up the extras in the toaster oven for a quick weekday breakfast.
This recipe is amazing and super delicious! I never paired tofu into something sweet, but I absolutely loved it!
Served these for breakfast this morning with oat yoghurt, fresh strawberries & raspberries, sliced banana and maple syrup. What a hit! I love that you can batch cook these for a quick breakfast on the run too. <3 :)
Absolutely delicious!! I was definitely a bit suspicious because the smell of the raw batter wasn't great haha! But they're so so good! Thank you <3
Absolute staple in my house! I meal prep them with blueberries in the batter and freeze them for a quick microwaved breakfast throughout the week - 10/10 recommend!
Also, I often use whole spelt flour and it’s really good!
I love your recipes and have no problems getting great results UNLESS I change the adjustable feature for serving size. This is the second time I've changed the servings and both times now it did not work out well. I went up to 5 servings and followed the cups/tsp measurements, not the grams, or mL. I used silken tofu and all the other ingredients exactly, except I used almond milk instead of pea or soy cause that's all I have. I've made them before using almond milk at the standard 4 servings and they were fine. This time though, the batter was more like a dough...really thick. I could have rolled it out like a pie crust or biscuits. I added more milk and mixed and still, it was a lot thicker than yours, but I went ahead and made my first 4 and they were very hard and tough. I added some water and mixed and mixed and finally gave up at the consistency of a sticky bread-dough (could have been from the over-mixing) and went ahead and made the rest of the pancakes. Took a lot longer to cook and they were a bit softer than the first ones, but still nothing like when I've made just the 4-serving recipe. I was tempted to try and put some in a loaf pan and try making bread, or maybe even bagels....both of which would be great recipes to see from you. Especially a high-protein bagel! Not sure if anyone else has had this issue, if there's something with the adjustment or what but I guess I'll just stick to the standard as written recipes from here on out and not adjust. :)
It was my first time making these pancakes and I loved them! So fluffy, nice subtle taste, and very filling! I made a lot of batter so I will make a load and then store them in my fridge for a couple of days. Thank you for another great recipe PUL team ⭐️
I accidentally bought wholemeal spelt flour and was worried the pancakes would turn out gloppy, but to my surprise they turned out to be so light ,airy and fluffy. My search for high protein low carb pancakes is over. This recipe is a keeper.
Thanks PUL team❤️
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?