Protein Pancakes

SERVINGS

PREPARATION

15 min

COOKING

40 min

Say hello to your new favourite breakfast! These fluffy, protein-packed pancakes are made extra tender with our silken Soykei tofu. They’re easy to whip up, loved by kids (and grown-ups!), and perfect for slow weekend brunches or quick weekday mornings. Stack them high, top them how you like, and enjoy the comfort of a classic—with a nourishing twist.

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

450 g (3 cups) flour
45 ml (3 tbsp) baking powder
5 ml (1 tsp) nutmeg (optional)
5 ml (1 tsp) salt
4 eggs
500 ml (2 ½ cups) milk
125ml (½ cup) vegetable oil
60ml (¼ cup) maple syrup or sugar of your choice
5 ml (1 tbsp) vanilla
1 block of silken Soykei tofu
Butter or oil for cooking

Preparation

In a big bowl, whisk together all the dry ingredients (flour, baking powder, nutmeg, salt).
In another bowl, put in the silken Soykei tofu, cream the tofu with the help of an immersive blender. Add in the rest of the ingredients (eggs, milk, maple syrup, vanilla). Mix well until everything is smooth.
Add the liquid ingredients to the dry mix. Whisk together until there are no lumps.
Heat a non-stick pan on medium heat. Add a little bit of butter or oil to cover the pan if necessary. Pour about half a cup of the pancake mix in the pan. Flip the pancake when you see that the edges seem cooked and there are bubbles in the center. Cook until golden brown underneath. You can adjust heat if needed after the first pancake.
Remove and keep warm in the oven or on a plate covered by a clean dish cloth.
Enjoy with your favourite toppings (Soykei tofu bacon, nutella, fruits, whipped cream, maple syrup, peanut butter, etc.).
Any leftover pancakes can be frozen for a snack or breakfast later in the week. Just add the frozen pancakes in the toaster or microwave for a quick bite.