Want to make something different for a protein rich breakfast? Try making these delicious chickpea tofu pancakes that look great on plates.

These are vegan friendly high protein pancakes. In addition to that, they are also packed with a fewer calorie which makes it a very healthy breakfast choice.

In one serve of these tofu pancakes, you are getting about 11g of protein and 120 calories. Which happens to be about the same amount of protein and calories of one and half large eggs.

Ingredients

Tofu

Tofu is the main protein source in this recipe. Get the extra firm tofu as it’s easier to shred and it also doesn’t the pancakes too soft.

Chickpea flour

I’m using chickpea flour as it’s high in protein. If you don’t have chickpea flour, you can also use the regular all-purpose flour.

The mix of soy protein from the tofu and chickpea protein from the flour make the overall protein quality of these pancakes even better.

Carrot

Carrots are rich in vitamins and it’s a good opportunity to include them in the breakfast for your family. Carrots are also giving the natural colour to these pancakes.

They are the jewels to make this breakfast more appealing.

Oat milk

Oat milk gives a soft and gentle flavour to this recipe and helps this recipe to be vegan friendly. If you don’t have oat milk, you can use the regular milk as well.

Cooking

Cook many small pancakes in a large pan. Do not cook one large pancake as it will be broken as being too big to handle.

You can make use of egg rings if you have. Otherwise, you can simply shape them by yourself. I used a heart shaped egg ring that I recently bought from online.

You actually need just one ring as you can reuse the same one to make the other pancakes. It’s only needed while shaping the pancakes and not for the whole cooking duration.

Serving

Pancakes are usually served with some sort of sweetener, whether it’s honey or maple syrup, but not these chickpea tofu pancakes.

These pancakes are salty in taste, so they go well with a sauce. I liked them with good old ketchup (well, not actually old lol). They kinda taste like sausages so it makes sense.

Storage

You can reheat and eat them later if you have any leftover. Put them in a lid tight container and keep in the fridge. You can consume them within four days.

Recipe

Chickpea Tofu Pancakes

Let soy protein and chickpea protein together in this recipe make these pancakes even healthier. They look nice and taste great.

5 from 1 vote

Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 121 kcal

Ingredients

600 g Extra Firm Tofu
1 cup Green Onion
1 cup Shredded Carrot
½ tsp Turmeric optional
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
½ cup Chickpea Flour
130 ml Oat milk

Video

Instructions

Use a kitchen towel or paper towel to gently pat dry the tofu.
600 g Extra Firm Tofu
Take a large bowl and break the tofu into small pieces. Then use a fork to mesh it.
Use a grater to grate the carrot.
1 cup Shredded Carrot
Cut the green onion into small pieces.
1 cup Green Onion
Now put the tofu, shredded carrot, and the green onion in a mixing bowl.
Add all other ingredients and mix well.
½ tsp Turmeric, 1 tsp Baking Powder, 1 tsp Salt, 1 tsp Pepper, ½ cup Chickpea Flour, 130 ml Oat milk
Take whatever is available to you: a pan, egg ring or pancake ring. I am using heart-shaped egg ring to make these pancakes.
Heat the pan over medium heat. Place the egg ring and lightly spray it with oil. Then pour the right amount of batter inside the ring and gently press it for full coverage, making sure no area left uncovered.
If any part is left uncovered or not pressed nicely, the pancake may break when flipping.
Cook one side 2 to 3 minutes, or until slightly brown around the edges. Then flip the pancake and cook extra 2 to 3 minutes.
Now it's time to serve your pancake, with your favourite sauce.