Buckwheat Tofu Pancakes

Buckwheat tofu pancakes served with vegan butter, blackberries and maple syrup.

Vegan and gluten-free buckwheat tofu pancake recipe

These pancakes are perfect for people who enjoy eating their breakfast at dinner. They are a good source of protein and I often serve these with a nutritious smoothie. Once you try this recipe, you will surely make it a household staple, and served with maple syrup or blackstrap molasses of course!

Buckwheat tofu pancakes served with vegan butter, blackberries and maple syrup.

Makes about 6-7 medium pancakes

INGREDIENTS

1 cup gluten-free all-purpose flour

1 cup buckwheat flour

1 3/4 cups almond or soy beverage (milk)

1 package (300g) silken tofu

4 tbsp. ground flax seeds

2 tbsp. rolled oats

1 teaspoon baking powder

½ tsp. baking soda

1 teaspoon ground cinnamon

2 tbsp. maple syrup or blackstrap molasses

3 tbsp. tablespoon avocado or olive oil

1 small pinch of sea salt

Optional: ½ teaspoon nutmeg, cardamom, ginger, your preference

My favorite vegan breakfast for dinner : buckwheat tofu pancakes topped with berries, fresh figs, maple syrup, and... a cloud of coco whip; because I could so I did.

Instructions

  1. In your Vitamix or good quality blender, mix thoroughly the tofu and the almond milk.

  2. Incorporate all the other ingredients in a large bowl and mix well. Next, add your liquid tofu mixture to the bowl and mix thoroughly to make a batter.

  3. In a medium (7-inch) non-stick skillet, over medium-high heat, add a little oil (1-2 tsp) and pour in about half a ladle (1/4 cup) of pancake batter In the center.

  4. Spread the batter evenly to cover the entire bottom of your skillet by rotating your pan. When the edge of your pancake comes off easily, the top of the pancake is filled with small holes and begins to brown, after about 3-4 minutes, turn it over with a spatula. Continue cooking for about 3 minutes, or until golden brown, and place your pancake on a plate.

  5. You can cover your ready-made pancakes with aluminum foil to keep them warm until you have finished using all your pancake batter.

Enjoy these pancakes with maple syrup or blackstrap molasses.

Bon appétit!

Discover my other delicious plant-based recipes here.

English, BreakfastValérie GagnonComment