Go Back
+ servings
Print Recipe
5 from 6 votes

Protein and Iron-rich Vegan Pancakes

Carefully selected flour blend with added banana and an apple for sweetness. Oil-free, sugar-free, rich in protein, calcium and iron.
Prep Time15 mins
Cook Time12 mins
Course: Breakfast, Dessert
Cuisine: American, Eastern European
Keyword: plantbased pancakes, vegan breakfast, vegan pancakes recipe
Servings: 4 people
Calories: 310kcal
Author: Nat @prettyveganfit


Liquid Ingredients

  • 1.5 cup soy milk You can use other plantbased milk but I found soy milk to curdle best
  • 2 tbsp apple cider vinegar

Dry Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup semolina flour
  • 1/2 cup almond flour
  • 1/4 cup brown rice flour
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt

Additional Ingredients

  • 1 cup mashed soft tofu
  • 1 mashed banana the riper the sweeter
  • 1 diced apple


  • In a bowl mix soy milk and apple cider vinegar and set aside.
  • In another bowl mix the dry ingredients.
  • Add mashed banana and tofu into the soy milk and apple cider vinegar mix and stir.
  • Add the soy milk mixture to the dry ingredients bowl, add the diced apple and stir.
  • Heat the griddle or frying pan on medium-high for a minute or two.
  • Scoop the batter to the pan into the desired size pancake, cook them for a minute or two until lightly brown, turn them on the other side and cook for another minute or two.
  • Enjoy!


Calories: 310kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 352mg | Fiber: 5g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 236mg | Iron: 3mg