Savory Vegan Oat Milk Pancake Recipe with Herb Tofu Spread

vegan oat milk pancake
vegan oat milk pancake

When we think of oat milk, our minds often jump to creamy coffee or sweet cereal bowls. But what if I told you that oat milk can be the star of a savory breakfast too? Enter our unique Savory vegan Oat Milk Pancake recipe with Herb Tofu Spread—a delightful twist on traditional pancakes that will elevate your breakfast game to a whole new level.

Why Oat Milk?

Oat milk, known for its creamy texture and neutral flavor, makes for an excellent base in both sweet and savory dishes. It’s a dairy-free alternative that’s not only delicious but also rich in nutrients. In this recipe, oat milk forms the foundation of our pancake batter, creating a light and fluffy texture while infusing a subtle oat-y goodness.

The Herb Tofu Spread

Before we dive into the savory pancake details, let’s talk about the star of our savory show—the Herb Tofu Spread. This spread is a flavorful blend of crumbled tofu, nutritional yeast, fresh herbs (parsley, dill, and chives), minced garlic, and a hint of zesty lemon juice. It’s a creamy, tangy, and herbaceous delight that pairs perfectly with the pancakes.

Ingredients for vegan oat milk pancake

For the Pancakes:

  • 1 cup rolled oats
  • 1 cup oat milk
  • 1/2 cup chickpea flour/ besan
  • 1/2 cup grated zucchini/ or veggie of your choice
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • Salt and black pepper to taste
  • Olive oil for cooking

For the Herb Tofu Spread:

  • 1/2 block of firm tofu, drained and crumbled
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Instructions for vegan oat milk pancake:

1. Prepare the Herb Tofu Spread:

  • In a bowl, combine the crumbled tofu, nutritional yeast, fresh parsley, minced garlic, and lemon juice.
  • Season with salt and black pepper to taste.
  • Mix everything well and set aside.

2. Make the Savory Vegan Oat Milk Pancake:

  • In a blender, combine the rolled oats and oat milk. Blend until you get a smooth batter.
  • Transfer the oat batter to a mixing bowl.
  • Add chickpea flour, grated zucchini, grated carrot, finely chopped red bell pepper, green onions, minced garlic, baking powder, ground cumin, turmeric powder, salt, and black pepper to the bowl.
  • Stir everything together until you have a thick pancake batter. If it’s too thick, you can add a bit more oat milk to reach your desired consistency.
  • Heat a non-stick skillet or frying pan over medium-high heat and lightly grease it with olive oil.
  • Scoop a ladleful of the pancake batter onto the hot skillet and spread it out into a round pancake shape.
  • Cook for about 2-3 minutes on each side or until golden brown and crispy.
  • Repeat the process with the remaining batter, adding more oil to the pan as needed.

3. Serve:

  • Once the pancakes are ready, serve them hot with a generous dollop of the Herb Tofu Spread on top.
  • Garnish with extra fresh herbs if desired.
  • Enjoy your unique and savory vegan oat milk pancakes!

These savory vegan oat milk pancakes are a delightful twist on traditional pancakes. They’re not only delicious but also packed with nutrients and plant-based goodness. The herb tofu spread adds a creamy, tangy element that pairs perfectly with the pancakes. Enjoy them for breakfast, brunch, or as a satisfying dinner option.


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