Tofu Banana Pancakes
These tofu banana pancakes are soft, naturally sweet from banana, and made without eggs or added sugar. Silken tofu keeps them moist and tender, while chia, flax, and hemp seeds add a little extra goodness to each pancake.
I make them small for an easy family breakfast or snack. One medium banana is usually about 1/2 cup mashed, and if you end up with a little more banana, that is completely fine.
Recipe at a Glance
A Few Helpful Notes
No need to drain the tofu. The moisture from the silken tofu is part of the batter in this recipe, so use it straight from the package.
About 1 medium banana gives me around 1/2 cup mashed. If yours gives you a little more than 1/2 cup, that's completely fine.
These are naturally sweet, not dessert-sweet pancakes. The banana gives them a gentle sweetness, but there is no added sugar in the batter. For older kids or adults who want them sweeter, serve with honey, maple syrup, applesauce, or fruit.
Give the wet mixture 5–10 minutes. This gives the chia and flax time to absorb some of the moisture before you add the flour.
I use about 1 tablespoon of batter per pancake. This batch makes roughly 13 small pancakes.
You can change the batter a little. Beet powder, grated carrot, or finely chopped spinach are easy ways to make different versions.
Ingredients
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 150 g silken tofu
- 2 teaspoons chia seeds
- 2 teaspoons ground flaxseed
- 2 teaspoons hemp seeds
- 1 teaspoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract (optional)
- 50 g all-purpose flour
- 30 g whole wheat flour
- 1 teaspoon baking powder
- pinch of cinnamon (optional)
- oil or butter, as needed for cooking
Visual Guide
A quick look at the batter and cooking process.
A
B
C
D
E
Instructions
1. Mash the banana Mash the banana until mostly smooth. Measure about 1/2 cup. If you have a little more banana, that's fine.
2. Mix the wet ingredients Add the silken tofu, chia seeds, ground flaxseed, hemp seeds, apple cider vinegar or lemon juice, and vanilla to the mashed banana. Mix well, breaking up the tofu as you go.
3. Let it rest Leave the wet mixture for about 5–10 minutes so the chia and flax can absorb some of the moisture.
4. Add the dry ingredients. Add the all-purpose flour, whole wheat flour, baking powder, and cinnamon if using. Mix just until everything is combined.
5. Heat the pan. Lightly grease a skillet or griddle and heat over medium heat.
6. Scoop the pancakes Scoop about 1 tablespoon of batter for each pancake and gently flatten it into a small round.
7. Cook until golden Cook until the first side is set and nicely browned, then flip and cook the second side until golden and cooked through.
8. Cool slightly and serve. Let the pancakes cool a little before serving, especially for younger kids.
Easy Ways to Change Them Up
- Pink pancakes: Add about 1/2 teaspoon beet powder.
- Carrot: Add a small amount of finely grated carrot.
- Spinach: Add a small amount of very finely chopped spinach.
FINISHED RESULT
Soft, Naturally Sweet Pancakes
The finished pancakes are soft inside with lightly browned edges. Banana gives them their natural sweetness, while the silken tofu keeps them moist and tender.
Sunny Table note: I especially like that this recipe uses 150 g of tofu, which is a handy amount when I have some left from another meal.
Sunny Table Notes
- No egg needed. The banana and silken tofu give these small pancakes plenty of moisture and help hold the batter together.
- Don't drain the tofu. The tofu's moisture is useful in this recipe.
- Use a ripe banana. Since there is no added sugar, a ripe or very ripe banana gives the best sweetness.
- A little extra banana is fine. One medium banana usually gives me around 1/2 cup mashed, but you don't need to worry if you end up slightly over.
- Let the wet mixture rest. The 5–10 minute rest gives the chia and flax some time to absorb moisture before you add the flour.
- Keep them small. I use about 1 tablespoon of batter per pancake. This batch made roughly 13 small pancakes.
- Recipes at Sunny Table are always evolving a little as I make them again for my family. This is the version tested and photographed here.
