So, there I was on another Sunday morning and in the need to be worthy of the name “Pancake Queen” that some kind people on Instagram just recently credited me with. And I got lucky – before I even got out of bed the idea of using chilli tofu that I had in fridge popped into my head and somehow I knew that this was going to turn out so good! Here it is my chilli tofu and kale pancakes!
As a rule I also blended some veggies into the batter – summer squash, kale and parsnip in their raw form, so that I wouldn’t need to heat them twice.
In addition to tofu and chickpea flour the pancakes also use soaked raw buckwheat groats and oat bran. The chickpea flour allows omitting ground flax seeds which I generally use in my pancake recipes. After all, it’s better to consume flax seeds raw as opposed to roasted or otherwise heated as heat makes their good fats go rancid.
I’m sure most of you have had dairy ricotta pancakes at least once in your lives. If you need a comparison, I’d say that this is what my tofu pancakes are alike the most.
Almost every time I create a new pancake recipe, it’s immediately my favourite, this recipe being no exception. The hubby and kid loved them as well!
My Chilli Tofu & Kale Pancakes with Chickpea Flour are vegan, plant-based, oil-free, sugar-free, gluten-free (if you tolerate avenin in oats) and also Candida diet friendly.
Finally, please tag me in social media whenever you try one of my recipes and leave me a comment bellow if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hubPrint
So, there I was on another Sunday morning and in the need to be worthy of the name “Pancake Queen” that some kind people on Instagram just recently credited me with. And I got lucky – before I even got out of bed the idea of using chilli tofu that I had in fridge popped into my head and somehow I knew that this was going to turn out so good!
Soak time: 6 hours
- 150g (5.3oz) raw buckwheat groats, soaked
- 100g (3.5oz) oat bran
- 30g (1oz) chickpea flour
- 125g (4.4oz) hard tofu in chilli marinade or plain
- 200g (7.1oz) naturally sweet plant-based milk (oat or brown rice)
- 370g (13oz) water
- Himalayan salt to taste
- 70g (2.5oz) raw summer squash
- 40g (1.4oz) raw parsnip, cut into thin slices
- 30g (1.1oz) kale, stem removed
- 1 tsp. smoked paprika
- 2 tsps. turmeric
- ½ tsp. dried garlic
- Pinch of chilli flakes (a bit more if your tofu is plain)
- Soak buckwheat groats overnight or at least for 6 hours. Rinse and drain.
- Add the rinsed groats along with other ingredients into blender and blend until smooth and homogeneous batter forms.
- Taste and adjust by adding more salt/spices if necessary.
- Take a good quality non-toxic non-stick pan. Add a few drops of oil onto the pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes.
- Put a ladleful of batter onto the pan and even it out with a spoon/ladle or by shaking and/or tilting the pan to get the exact shape of your pan bottom. The frying time greatly depends on your stove. I flip it around when it is almost dry on top and also check the colour of the bottom side.
- Method: Frying
Keywords: chilli tofu; kale pancakes
Tips for my chilli tofu & kale pancakes:
- Applesauce goes well with those pancakes.
- Call me strange, but I even like them with my chocolate sauce (see recipe below).
- The pancakes are also very yummy just plain.
For a healthy Chocolate Sauce just combine together:
- 1 heaped tsp. tahini
- 1 tbsp. coconut milk
- 3 tbsps. oat or rice milk
- 2 tbsps. carob powder
- 1 tsp. cacao powder
- ½ tsp. cinnamon
It was sweet enough for me without any extra sweeteners, but feel free to add some if necessary.