Dairy Free Protein Pancakes

A stack of pancakes topped with banana slices is being drizzled with syrup from a ceramic pitcher. A banana and more banana slices are on a purple table; a white mug is in the background.

5 from 2 votes

Dairy Free Protein Pancakes

With no protein powder but 22 grams of protein, these dairy free protein pancakes are a powerhouse breakfast staple! Whip up the batter (or a double batch) in a blender in just 5 minutes and enjoy breakfast that day, and have extras to enjoy all week.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 353kcal

Author: Mika Kinney

Ingredients

1.5 cups all-purpose flour or 1:1 gluten-free flour
16 oz silken tofu
5 eggs
2.25 teaspoon baking powder
½ teaspoon vanilla extract or vanilla bean paste
2 tablespoon maple syrup or agave
1 pinch salt

Instructions

Heat a skillet over medium heat with a bit of butter.
Blend 16 oz silken tofu, 5 eggs, and ½ teaspoon vanilla extract in a blender for 30 seconds.
In a large bowl, mix together the blended tofu with the 1.5 cups all-purpose flour, 2.25 teaspoon baking powder, 2 tablespoon maple syrup, and 1 pinch salt until well combined.
Pour about ⅓ cup of batter into the skillet and cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter.
Repeat with all the batter and enjoy with your favorite toppings!

Video

Notes

Storage: These will last for up to 5 days in the fridge in an airtight container or in the freezer for up to 3 months. Reheat for 30 seconds from frozen or 15 seconds from the fridge.

Can I use firm tofu? You can, but it has less water than silken, so you might need to add a splash of dairy-free milk to get the blender going.

Blending tip: Add the tofu to the blender first - this helps to make sure everything will blend ok and not get stuck in the corners. You will likely still have to scrape down the sides, but that's much easier than getting flour out of the corners.

Nutrition