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savoury vegan pancakes tofu scramble and avocado breakfast on a plate

Savory Vegan Breakfast

Print Recipe
This satisfying morning meal consists of savory and fluffy, gluten-free vegan pancakes with a hearty tofu and kale scramble, so good that you’ll want to eat it all day!
Course Breakfast, Brunch, Dinner
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 391
Author Jhanelle Golding

Ingredients

Gluten-free Savory Pancakes

  • ½ cup gluten-free all-purpose flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ½ tbsp apple cider vinegar
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon chipotle chile powder optional
  • black pepper to taste
  • 1 to 2 tbsp oil

Tofu Scramble

  • 2 teaspoon oil optional
  • 5 oz firm tofu
  • 3 small mushrooms
  • 4 grape tomatoes
  • 1-2 tbsp all-purpose seasoning
  • ½ teaspoon thyme
  • 3 stalks kale (about a handful or 2 of only leaves)
  • salt and pepper to taste

Instructions

Pancakes

  • Combine dry ingredients in a bowl. Separately combine liquid ingredients and gradually stir into dry ingredients. Mix until a smooth but thick cake-like batter is formed.
    1/2 cup gluten-free all-purpose flour, 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup water, 1/2 tbsp apple cider vinegar, 1/4 teaspoon garlic powder, 1/8 teaspoon chipotle chile powder, black pepper
  • Heat a frying pan then add 1 tbsp oil. Pour in 3 tbsps batter for each pancake. Cook until brown on each side. Ensure the centre is cooked through. Use more oil if needed for the remaining pancakes. You should get about 5-6 mini pancakes.
    1 to 2 tbsp oil

Tofu Scramble

  • Dice or crumble tofu, slice mushrooms, cut tomatoes in half and remove leaves from kale stalks.
    5 oz firm tofu, 3 small mushrooms, 4 grape tomatoes
  • Reheat frying pan and add oil (the oil can be skipped if you're using a non-stick pan). Add mushrooms and cook until browned. Next add tofu and seasonings. Stir until it starts to brown.
    2 teaspoon oil, 1-2 tbsp all-purpose seasoning, 1/2 teaspoon thyme
  • Then add tomatoes and kale and cook for about another minute, adding salt and back pepper if needed. Remove from heat and serve with pancakes and some sliced avocado.
    3 stalks kale, salt and pepper to taste

Notes