Flourless Pancakes - Extra Fluffy Pancakes made with Tofu (Tofu Pancakes) - All Purpose Veggies (2024)

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Start your morning with these protein-packed, healthy oatmeal tofu pancakes. Gluten-free and flourless, these pancakes are made with tofu as the main ingredient which is the secret to making them fluffy and tender. The best part? It can also be made in under 5 minutes in the blender!

I feel obligated to use tofu in my baking—must be bc it’s such a staple in my Korean household. Out of flour and milk? No problem! Out of tofu? OMG this quarantine is going to kill us all~~🤣

Therefore I HAD to try incorporating some tofu into my usual pancake batters recipe. And it's been lifechanging.

First, the texture of these pancakes is unbelievably fluffy! It's ridiculous considering that these are made without flour. Here are the ingredients used to make these blender tofu pancakes!

Ingredients for Flourless Blender Tofu Pancakes (and how healthy they are)

• Tofu - high in protein and nutrient-dense, tofu contains minerals such as calcium, manganese, selenium, zinc, as well as B vitamins. It’s also a “complete protein” because it contains all 9 of the essential amino acids your body needs. A ½ cup serving of firm tofu provides around 8 grams of protein. Definitely a keeper. NOTE: I’ve tried using firm tofu and extra firm tofu, and found that the extra-firm needed a little bit more water. Feel free to add more water if you find that your batter comes out too thick. Also, use Silken Firm Tofu for the best, fluffiest result. Silken Tofu- (firm) like this one

• Oats - I hated oats while growing up but it seems that was only because I never knew how to eat them properly! Associated with heart health, lowered cholesterol, blood sugar, obesity and digestive health, oats can be cooked like porridge, soaked in yogurt and nutmilk overnight, blended into oat-milk, added to cookies for a great chew, as well as made into pancakes.

• Greek Yogurt – Greek yogurt is an ingredient that I use to lighten up my cake, muffins and quick bread recipes. I often use it instead of sour cream when I bake because Greek yogurt is higher in protein and nutrients. I like using the fa*ge brand because of its thicker consistency, but I’ve found that other brand work just as well in my recipes. I’d recommend using full fat or 2% fat to make the cakes extra tender. NOTE: A plant-based or non-dairy yogurt (like coconut yogurt) could be used instead of Greek yogurt. The only problem with that would be that non-dairy yogurts tend to have more liquid. So if substituting, I’d suggest that you only add half of the dairy-free kind.

• Apple Cider Vinegar - Bright, acidic and apple flavored, I use apple cider vinegar in baking activate baking soda, which is a leavening agent that relies on acidic conditions to produce the rising effect we want to see in our baked goods. If you didn’t have apple cider vinegar you could easily substitute it with a neutral flavored vinegar such as white or rice vinegar. You could also use lemon juice instead. Your pick!

More Tofu Recipes (HERE)

How to Make

Variations on the Recipe

• Add ¼ cup of blueberries,
• or 2 Tbsp of chocolate chips,
• or maybe even 1 Tbsp of ground flaxseeds to make it even healthier!

More Pancake Recipes (HERE)

Final Tips

• Use batter right away after prep. They will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
• If you want to make these pancakes without using the blender, you can finely mash the tofu with your fork and use oat flour instead.

More Breakfast Recipes Like This