{Recipe} Banana Oat Pancakes | Scrambled Tofu

What a difference a day makes! As I write, it is raining!

The extreme temperatures of the weekend have subsided – at least in my part of the country. It is a relief. However, high temps are expected later in the week.

I hope the rain is falling where it is so desperately needed.


Today I am posting two recipes that are ideal for a weekend breakfast.

Banana Oat Pancakes and Scrambled Tofu.

Take your pick. Sweet or savoury. Or both!

Banana Oat Pancake

Banana Oat Pancakes

From The Cancer Survivor’s Guide by Neal Barnard, MD and Jennifer Reilly, RD

Quantity: 10 pancakes

My children adore these pancakes, and they enjoy helping with the preparation. There is enough mixing and mashing to keep 3 children involved, with only a few minor scuffles over the wooden spoon! I don’t know what we will do when Little Baker wants in on the action!
My school aged kids also enjoy finding a mini pancake (or two) in their lunchboxes.

In the recipe, the walnuts are listed as ‘optional’. We always add them.

The recipe is available here.

[ Edited on 2 March 2013 Gluten-free version: We have made the recipe several times with rice flour in place of wheat flour, and they are delicious.]

pancakes 3

Serve with sliced banana and maple syrup, or berries and maple syrup.


Scrambled Tofu

Serves 3.

When I first embraced veganism many moons ago, I regularly indulged in scrambled tofu. It is a versatile, simple-to-prepare meal. It is flexible too. I would use whatever vegies were languishing in my fridge. For some reason, I stopped making it – for years.

Recently, I recalled the charms of scrambled tofu. The good news? My eldest son likes it! When he was 4, my son was very enthusiastic about helping me (and his dad) in the kitchen with food preparation. I used to call him Mini Chef.

Well, Mini Chef is back! He enthusiastically assisted me to prepare our scrambled tofu meal. He also endured his first cooking injury- a tiny burn on his finger. He was stoic. A burn wasn’t going to stop Mini Chef!

This meal is also suitable for a quick, simple dinner. You can ramp up the heat by adding more cayenne pepper, or some chilli flakes.

You will need:

250g firm tofu (approx. 9 oz)

1 tbsp spring onions, chopped (shallots)

1/2 cup grated carrot

1/4 cup red capsicum, diced (bell pepper)

2 tbsp sun dried tomatoes (oil free), chopped

2 cloves garlic, minced

1/8 tsp cayenne pepper

1/2 tsp turmeric

1/4 tsp cumin seeds

1/8 tsp ginger

1/8 tsp salt

1 tsp nutritional yeast

1/2 tbsp soy sauce or tamari

2 tbsp fresh parsley, chopped

a dash of pepper

sunflower greens or sprouts

tofu 1


1. Break the tofu into pieces, and crumble between your fingertips. Set aside.

2. Heat a fry pan (skillet) and add a splash of olive oil or water.

3. Add the spring onions, and stir regularly. Add the minced garlic, and cook until fragrant.

4. Add all of the spices, including salt and pepper, and cook until fragrant, stirring regularly.

5. Add the crumbled tofu, and stir until it is coated in the spices and takes on a yellow colour (from the turmeric).

6. Add the nutritional yeast, and mix well. Pour in the soy sauce. Stir.

7. Add the vegetables, stir well, and cook for a few minutes. Sprinkle parsley over the top just prior to serving.

8. Serve immediately with toast, avocado slices and sunflower greens.

serve 1

I served the scrambled tofu with store-bought rice and chia bread (gluten-free).


Do you prefer a sweet or savoury breakfast? What is your favourite indulgent, weekend breakfast?

Each Monday, I feature a delicious vegan recipe (or two!) that is enjoyed (or outright adored!) by my family. I hope your family enjoys it too.


Do you like green smoothies? Do you want to establish a daily green smoothie habit? Check out my e-book giveaway here.



About Ally
Mamma. Vegan. I blog at Made of Stars.

20 Responses to {Recipe} Banana Oat Pancakes | Scrambled Tofu

  1. susykat says:

    YAY for Mini Chef and his return to the land of cooking! Both recipes look SO YUMMY! I also used to make scrambled tofu a lot when I first went veg, and sadly I also seemed to forget about it for a while. I think it’s time for me to reindulge in its delights!
    My favourite, indulgent weekend breakfast would have to be baked beans, avocado, veggie sausages, mustard and toast. I also love pancakes with banana and maple syrup. I don’t eat any of this stuff enough, though!

    • Ally says:

      That sounds like an awesome breakfast. Which reminds me of the couple of great breakfasts I have indulged in that Seb has made. Which reminds me of Billy’s Farm waffles.
      Mini Chef was so cute in the kitchen. We had a lovely time together, just the two of us. He was asking insightful questions, and clearly enjoying the experience. It’s a shame about the burn, but it wasn’t bad. He touched the side of the fry pan.

  2. Xiomara says:

    Oh yeah! I work Saturdays and discovered a great vegan brunch spot a few blocks away. It was the first time I had had scrambled tofu and fell in love!I mostly dislike tofu, so it was a pleasant surprise!

    Thanks for the recIpe! I gotta try it soon. 🙂

  3. thombeed says:

    Looks very delicious… you have used interesting ingredients for the pancakes… I like the sounds of them and will make them… Yes scrambled tofu is great… 🙂 Cooler here today by the way.. hope its cooler where you are too 🙂

    • Ally says:

      Oh it has been cooler- what a relief! 🙂
      We are expecting mid 30’s on Saturday. It was only high 20’s here yesterday, and we spent the arvo at Byron Bay- it was a beautiful day.
      We often make a double batch of these pancakes. The kids take them to school in their lunch boxes- they are a nice snack.

  4. We were on the same wavelength today, I think! I woke up this morning early enough to cook (as opposed to glean from leftovers) a breakfast, and thought “how about that scrambled tofu I never make anymore!” I’ve never tried it with sundried tomatoes, something I need to remedy.

    And I’m definitely a savoury breakfast kind of girl, for the most part. I’ve been known to have rice or noodles with bok choy or some other green, as I wake up ravenous and often wanting something hearty.

    • Ally says:

      Great minds think alike! Haha!
      I think I am more of a savoury breakfast person too.
      When I holidayed in south east Asia many years ago, I really enjoyed their style of breakfast – miso soup, tofu, rice, green vegies for breakfast. Much more exciting than toast or something highly processed from a box with milk poured over it.
      So, how was your scrambled tofu?

  5. Tiffany says:

    Sounds great!! 🙂

  6. Yum! I really have been meaning to make more banana oat pancakes/pikelets for awhile now as I know Zaedyn liked them, and would probably love to help make them. Although I seem to just toss everything in our mini blender. Might need to try your recipe out 😉

    • Ally says:

      Do whatever is easy, I say 😉
      There is a definite time for using the mini-blender method, versus the longer baking-with-kids method. You can’t really compare the two!

  7. Looks delicious…I’m enjoying your posts!

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  11. narf77 says:

    I use date paste to sweeten my baked sweet things. I tend to love savoury things better than sweet but both of these recipes appeal to me this time :).

    • Ally says:

      Do you make your own date paste? I’ve made it a few times. I use it in a slice recipe.
      So you use it is cakes and muffins?
      I think I’m more of a fan of savory breakfasts too.

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