Miso-Scallion Tofu Pancakes with Chili Maple Syrup
These crispy-edged, savory pancakes are little umami bombs—packed with miso, scallions, and sesame, then drizzled with a sweet, spicy, and just-a-little-tangy chili maple syrup. They’re crispy, light, and loaded with flavor, with a bonus boost of protein.
I’ll let you in on a little secret: I don’t have a huge sweet tooth. I used to, but over time, I’ve found myself craving more of those salty, savory, and slightly spicy bites. That’s where these pancakes come in. They give me everything I want—crunch, depth, and just enough heat and sweetness to keep things interesting. They have a little flax meal in them instead of egg to bind them together.
Oh, and I like making them smaller than your average pancake. That way, I can eat at least six and feel great about it
Ingredients:
1/2 block firm tofu, pressed and crumbled
½ cup all-purpose flour
½ tsp salt
½ tsp baking powder
1 tablespoon white miso paste
1 ½ T soy sauce
1 T maple syrup
½ teaspoon sesame oil
3 scallions, thinly sliced
1 small carrot, grated
½ teaspoon garlic powder
½ teaspoon ginger powder
½ cup water (adjust as needed for batter consistency)
1 flax egg- mix 1 Tbsp flaxseed meal (ground raw flaxseed)
2 1/2 Tbsp water. let sit for 5 minutes
Chili Honey Drizzle: Heat maple syrup and chili flakes in sauce pan until bubbly, add vinegar. Remove from heat.
2 tablespoons maple syrup
½ teaspoon chili flakes (or more if you like heat)
1 teaspoon rice vinegar
Instructions:
In a small bowl whisk together the flax meal, water and miso until combined.
Add to this the soy, sesame oil and maple syrup.
In another larger bowl, whisk together the flour, baking powder, salt and seasonings.
Fold in the crumbled tofu, scallions, and grated carrot. The batter should be thick but scoopable
Heat a skillet over medium heat with a bit of neutral oil. Spoon or scoop batter, spreading slightly.
Cook for 2-3 minutes per side, until golden and crispy. Repeat with remaining batter.
Drizzle over the spicy maple syrup!
You can also serve with kimchi and avocado and omit the syrup