These savory tofu pancakes are a simple way to switch things up if you’re tired of sweet breakfasts. They cook up lightly crisp on the outside, soft in the center, and are sturdy enough to hold fillings or toppings. It’s an easy, high-protein option that works just as well for lunch as it does for breakfast.
Difficulty: Easy
Time: 30 minutes
Servings: 6 pancakes
Ingredients
- 300 g silken tofu
- ½ cup chickpea flour
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- ½ tsp baking soda
- ~½ cup water
- oil for frying
Optional filling (example):
- mushrooms
- spinach
- green onions
- plant-based cheese or any topping you like
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Instructions
- Drain the tofu well, then add it to a blender with chickpea flour, salt, garlic powder, baking soda, and water. Blend until completely smooth.
- The batter should be thick but pourable. If it feels too dense, add a small splash of water and blend again.
- Let it rest for 3–5 minutes to help the texture set.
- Heat a non-stick pan over medium-low heat and lightly brush with oil.
- Pour some batter into the pan and spread it into a round shape. Cook without moving it until the edges set and the surface is no longer glossy.
- Flip carefully and cook the other side until lightly golden.
- Repeat with the remaining batter, adjusting the heat if needed.
- If using fillings like mushrooms or spinach, cook them separately so they don’t add extra moisture.
A few things that make a difference
The heat matters more than it seems — too high and the outside cooks before the inside sets.
The batter consistency is key. Too thick and they feel dense, too thin and they won’t hold together.
Letting the batter rest for a few minutes helps everything bind properly, especially with chickpea flour.
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