Name: Fluffy Buckwheat, Silken Tofu & Raspberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 (8 pancakes)
Cuisine: British, American
Ingredients: 2 Medjool dates, pitted; 300g silken tofu; 1/2 cup soy milk (or any plant milk); 1 ripe banana, mashed; 1 tsp vanilla extract (optional); 1 cup buckwheat flour; 1.5 tsp bicarbonate of soda; 1.5 tsp baking powder; 1/8 tsp salt (optional); 1/2 tsp cinnamon (optional); 1/2 tsp lemon juice; 1/2 cup frozen raspberries; 1 tsp coconut oil, for cooking (plus more if required); 1 tbsp peanut butter; 2 tbsp soy yoghurt; 2 tbsp raspberries; 1 tbsp flaked almonds

Close up shot of high protein fluffy silken tofu buckwheat pancakes stack topped with almond butter, soy yoghurt, raspberries and flaked almonds

These soft and fluffy raspberry buckwheat pancakes are jam-packed with protein and fibre, and are free from added sugars as they use Medjool date and banana as a natural sweetener - making for a healthy and satisfying breakfast!

I really wanted to create a high-protein pancake recipe that doesn’t rely on protein powders. I’m a big fan of using silken tofu in recipes, but this was my first time adding to a pancake batter. It worked out so well - I think it’ll be a staple from now on. Each 300g pack contains around 18 grams. So when combined with the buckwheat flour, soy milk, and peanut butter, it makes for a high protein meal.

Dates are a fantastic replacement for sugar. They are naturally very sweet, packed with fibre and antioxidants, and don’t ‘spike‘ your blood sugar like other added sugars do (thanks to the high fibre content). I softened them in some hot water before blending them up with silken tofu and soy milk. I also added a mashed banana into the mix, and added some cinnamon, which both further enhance the natural sweetness.

These pancakes however, are not super sweet. So if you do have a bit of a sweet tooth, you can simply serve with a splash of maple syrup.

Why You’ll Love This Pancake Recipe

Fluffy and light: Thanks to the buckwheat flour and silken tofu, these pancakes have a soft, airy texture that’s super satisfying.
High protein: Packed with plant-based protein to keep you full and energized all morning.
Sugar-free and vegan: Perfect for those avoiding added sugars or animal products without sacrificing taste.
Gluten-free: Great for anyone with gluten sensitivities or who prefers a gluten-free diet.
Easy to make: Just a few simple ingredients and straightforward steps — perfect for busy mornings or weekend brunch.

Topping Ideas for the Pancakes

I’ve topped these pancakes with soy yoghurt, peanut butter, fresh raspberries, and flaked almonds, but you can use whatever toppings you fancy. Here are some other great healthy options:

Coconut yoghurt
Almond butter
Banana slices
Hemp seeds
Dark chocolate shavings

Why Add Healthy Fats?

Adding healthy fats to your meals is beneficial because they:

Keep you fuller for longer
Support brain function
Help absorb fat-soluble vitamins (A, D, E, and K)

The peanut butter and flaked almonds add a dose of heart-healthy monounsaturated fats along with a little extra protein.

Watch the Recipe Reel in Action

Check out my reel of the pancakes by clicking play below.

Make Ahead & Storage Tips

These pancakes are best enjoyed fresh, straight from the pan for maximum fluffiness.
You can prepare the batter in advance and store it in the fridge for up to 3 days — just mix in the raspberries right before cooking.
If you’re cooking the pancakes one at a time (like I did), keep the cooked ones warm by placing them in an oven set to its lowest heat setting until you're ready to serve.