Vegan Maple Bacon Pancakes

Fluffy vegan pancakes stacked with crisp smoky tofu bacon and warm maple syrup.

SERVES: 4
PREP: 25 min plus pressing
COOK: 25 min
FEATURED FLAVOUR: Bacon and Maple

Thin tofu strips become crisp, savoury bacon-style pieces in a flavour-led marinade. Stack them over fluffy vegan pancakes and finish with maple syrup for a sweet and smoky contrast.

INGREDIENTS

Tofu bacon

• 300 g extra-firm tofu, pressed for at least 20 minutes
• 1 1/2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp neutral oil
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 to 4 drops FW Bacon flavour concentrate, or supplier-recommended amount
• Black pepper

Vegan pancakes

• 250 g plain flour
• 2 tbsp caster sugar
• 1 tbsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine salt
• 300 ml unsweetened plant milk
• 1 tbsp apple cider vinegar
• 2 tbsp neutral oil or melted vegan butter
• 1 tsp vanilla extract

To serve

Warm pure maple syrup
Vegan butter
Fresh berries or toasted pecans, optional
1 to 2 drops Maple flavour concentrate, optional, stirred into 120 ml maple syrup

METHOD

1. Heat the oven to 200°C conventional or 180°C fan. Line a large tray with baking paper.

2. Cut the pressed tofu into very thin strips, about 2 to 3 mm thick. Whisk the soy sauce, maple syrup, oil, vinegar, smoked paprika, garlic powder, 2 drops FW Bacon flavour concentrate and black pepper. Taste the marinade and adjust cautiously.

3. Lay the tofu in a shallow dish and spoon over the marinade. Leave for 10 minutes, turning once. Arrange in a single layer on the tray and brush with the remaining marinade.

4. Bake for 18 to 24 minutes, turning halfway, until browned and crisp at the edges. Watch closely near the end as the maple sugars can darken quickly. The tofu will crisp further as it cools for several minutes.

5. For the pancakes, whisk the flour, sugar, baking powder, bicarbonate of soda and salt in a bowl. In a jug, mix the plant milk, vinegar, oil and vanilla. Rest for 5 minutes.

6. Pour the wet mixture into the dry ingredients and fold only until combined. A few small lumps are fine. Rest the batter for 5 minutes.

7. Heat a lightly oiled non-stick pan over medium heat. Cook 1/4-cup portions for about 2 minutes, until bubbles appear and the edges look set. Turn and cook for 1 to 2 minutes more. Keep warm.

8. If using Maple flavour, stir 1 drop into the warm maple syrup, taste, then add a second only if needed. Stack the pancakes with tofu bacon and finish with vegan butter and a generous syrup pour.

FLAVOUR NOTE
Flavour concentrates vary in strength. Start at the lower amount, mix thoroughly, taste, and increase only within the supplier recommendation.

  SHOP BACON FLAVOUR