Spice up your pancake day celebrations by creating these amazing smoked tofu and sweetcorn crispy pancakes.

Makes 8


smoked tofu crispy sweetcorn pancakes



For the pancakes: 

  • 225g plain flour
  • 700ml non-dairy milk
  • 120ml mild flavoured oil
  • Sea salt, a pinch

For the filling: 

  • 1 tbsp non-dairy butter
  • 1 tbsp plain flour
  • 400ml unsweetened soya milk
  • 2 tsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 1 tsp bouillon powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Sea salt and black pepper, to taste
  • 300g smoked tofu, diced
  • 200g tinned sweetcorn, drained
  • 1 tbsp fresh chives, chopped

To coat: 

  • 3 tbsp gram flour
  • 4 tbsp cold water
  • ½ tsp sea salt flakes
  • 1 tbsp nutritional yeast
  • 150g Panko breadcrumbs
  • Olive or vegetable oil, for frying



  1. Melt the non-dairy butter gently in a saucepan and add the plain flour. Mix together to make a paste and cook gently for a couple of minutes, stirring to ensure it doesn’t burn.
  2. Gradually whisk in the soya milk and continue to stir until thickened and bubbling.
  3. Add the rest of the filling ingredients to the pan and mix well until combined. Taste to check the seasonings and adjust if necessary. Set aside.
  4. Heat a medium, non-stick frying pan over a medium heat and add a small drop of oil.
  5. Add all the pancake ingredients to a large bowl and mix together until smooth and bubbly.
  6. Once the frying pan is hot, add a ladleful of pancake batter to the pan and swirl it around to evenly and thinly coat the bottom of the pan. Leave to cook for a minute or so and then flip to cook on the other side. Remove from the pan and set aside while you make the remaining pancakes in the same way.
  7. In another bowl, mix together the gram flour, nutritional yeast, salt and water until as smooth as possible. Pour the breadcrumbs onto a plate.
  8. Take a pancake and place a couple of spoonfuls of the filling mixture onto one half. Fold the pancake in half to encase the filling completely and pinch the edges together to seal.
  9. Coat the filled pancakes in the batter, followed by the breadcrumbs.
  10. Heat a splash of oil in the frying pan and gently fry the pancakes on both sides until golden, crispy and piping hot throughout. Serve immediately with a fresh green salad.


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