Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 111kcal
- % Daily Value *
- Total Fat 2g4%
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Chunky Monkey Tofu Protein Pancakes
These Chunky Monkey Protein Pancakes are the perfect way to start your morning on a cozy, satisfying note, fluffy, flavourful, and packed with plant-powered goodness. Naturally sweetened with banana and dotted with melty chocolate chips, they taste like a treat but nourish like a well-balanced breakfast. With soft silken tofu blended right into the batter, these pancakes deliver a creamy texture and a serious boost of protein, no eggs or dairy needed!
Whether you’re fuelling a busy morning, enjoying a slow weekend brunch, or meal prepping for the week ahead, this recipe is one you’ll come back to over and over again. These pancakes are irresistibly soft with a slightly gooey centre, think banana bread meets a stack of fluffy pancakes. They’re naturally vegan, gluten-free, and kid-approved too.
Nutritional Benefits
- Protein-Rich: Thanks to silken tofu, soy milk, and protein powder, these pancakes offer a complete plant-based protein source to keep you full and energized.
- Heart-Healthy Fats: Walnuts (optional but encouraged!) provide omega-3 fatty acids that support brain and heart health.
- Fibre-Filled: Oat flour and banana add gut-loving fibre to support digestion and help keep blood sugar levels steady.
- Iron Support: Tofu is an excellent plant-based sources of iron, a common nutrient of concern in plant-based diets.
- Naturally Sweetened: Banana not only adds natural sweetness but also potassium, an essential mineral for muscle and nerve function.
Description
These fluffy, protein-packed Chunky Monkey Pancakes combine ripe banana, chocolate chips, and a touch of cinnamon for a cozy, plant-based breakfast that’s both indulgent and nourishing.
Ingredients
- 1 cup oat flour (blended gluten free oats)
- 1/4 cup vanilla vegan protein powder
- 1/2 tbsp baking powder
- Pinch of salt
- 1/4 tsp ground cinnamon
- 265 g soft/silken tofu
- 1 ripe banana mashed
- 1/2 cup unsweetened soy milk (or other plant-based milk of choice)
- 1 tsp pure vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1 tbsp chopped walnuts- optional
Instructions
- In a blender, blend the tofu, plant milk and vanilla until smooth and creamy.
- In a bowl, whisk together oat flour, protein powder, baking powder, salt, and cinnamon.
- Pour the wet mixture and mashed banana into the dry ingredients and whisk gently until combined. Fold in chocolate chips. Let the batter sit for 5 minutes—it’ll thicken up slightly.
Heat a non-stick skillet over low-medium heat. Scoop ~1/4 cup of batter per pancake, spread the batter out slightly so that the pancake isn’t too thick and allows the batter to cook through. Cook for 2–3 minutes until bubbles form on top, edges firm up and bottom is golden. Flip and cook another 2–3 minutes until golden, fluffy and cooked through. These pancakes are irresistibly soft with a slightly gooey centre, think banana bread meets a stack of fluffy pancakes.
- Stack them up and serve with coconut protein yogurt, raspberry chia jam or banana slices, a drizzle of maple syrup or peanut butter on top!
Blend Wet Ingredients
Mix the Dry Ingredients
Combine & Rest
Cook the Pancakes
Serve & Enjoy