I've read many recipes that include silken tofu in pancakes. Many of these recipes are vegan and tofu is used as an egg/protein substitute and can lighten up the texture of the pancake. However, I wondered whether tofu can be used to complement conventional pancakes that use eggs. Are eggs really necessary in pancakes/tofu pancakes? I tried making both.
My recipe consisted of gluten free self raising flour, oat milk, silken tofu and 1/2 egg for one pancake. I used egg in the batter and pancake shown on the left whereas the batter/pancake on the right has no egg.
I was experimenting with pancake batters so I thought I'd take it a step further and try out different pancake toppings. I microwaved frozen raspberries and added fig jam to it to remove the berries' occasional sourness. I also used rice malt syrup.
The tofu pancake with egg was light and fluffy. The taste of the tofu was noticeable so I probably wouldn't recommend it to tofu haters.
The pancake without egg was a bit more mushy and had the texture of firm porridge. It was less like cake and more like a moist pudding. I still enjoyed it but if you try this, don't expect it to taste like the conventional flour, egg, milk, butter pancake.