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Home » Breakfast » Savory Tomato Protein Pancakes

Savory Tomato Protein Pancakes

Last Updated March 25, 2016. Originally Posted October 23, 2012 By Kristina Sloggett 40 Comments

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Savory Tomato Protein Pancakes – brightly flavored and protein packed, these pancakes are great for breakfast or dinner, even as a sandwich bread!

 

Savory Tomato Protein Pancakes @spabettie

When I was a kid, I remember being so happy when we had breakfast for dinner. It did not happen often, making the rarity that much more special. You see, my mom makes the best breakfast.

Pancakes, french toast, eggs – whatever it was, she made for us while we all sat around the table enjoying… then she made hers last. We would all be done, up and cleaning our plates… then we’d hover around Mom wanting a bite of hers, because somehow the way mom made hers always tasted better.

I feel like I need to invite mom over and make her breakfast. Every weekend, forever.

Savory Tomato Protein Pancakes @spabettie

Now I can have breakfast for dinner Whenever. I. Want. and you know? It’s not really all that often.

What if you want pancakes for dinner, but also crave veggies? You make a savory pancake stack! These bright orange tomato pancakes were a perfect pairing with the easy steamed veggies I recently had the opportunity to try – this was the first time I have had brussels sprouts since I was a kid! 

Backyard Grilled Potatoes on one side, Salt and Pepper Brussels Sprouts on the other – these quick steam sides were flavorful, and could not have been easier, they steamed while I was flipping pancakes.

Savory Tomato Protein Pancakes @spabettie

Savory Tomato Protein Pancakes

adapted from sweet cream protein pancakes

egg, soy, dairy and gluten free, vegan

makes 8 regular size pancakes

INGREDIENTS:

1/2 cup raw cashews
1 cup almond milk
1/3 cup tomato paste
1 clove garlic, minced
1/2 cup gluten free all purpose flour
1/4 teaspoon xanthan gum
pinch sea salt

INSTRUCTIONS:

Combine cashews and milk in high speed blender, blend on highest speed to a smooth liquid. Add tomato paste and garlic, blend until smooth.

In mixing bowl, whisk together flour, xanthan gum and salt.

Pour cashew milk mixture into dry ingredients, whisk until just combined.

Using 1/4 cup scoop, form pancakes onto prepared (buttered, sprayed) griddle over medium heat.

Pancakes will not bubble, will easily come up to turn after one minute. Flip and cook another half minute or so, until cooked through.

Tomato Tahini Sauce

egg, soy, dairy and gluten free, vegan

INGREDIENTS:

1/2 cup tahini paste
1/3 cup tomato paste
1 clove garlic, minced fine
juice of 2 lemons
1-2 tablespoons water, to thin
sea salt

INSTRUCTIONS:

Whisk or blend tahini, tomato paste, garlic and lemon juice – add water to reach desired consistency.

Savory Tomato Protein Pancakes @spabettie

Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite.  These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors.  By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more.  In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.

Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of General Mills.

 

 

printable Savory Tomato Protein Pancakes recipes: 

 

Save Print
Savory Tomato Protein Pancakes
Author: Kristina Sloggett
Recipe type: Breakfast, Dinner
Serves: 8 regular size pancakes
 
egg, soy, dairy and gluten free, vegan
Ingredients
  • ½ cup raw cashews
  • 1 cup almond milk
  • ⅓ cup tomato paste
  • 1 clove garlic, minced
  • ½ cup gluten free all purpose flour
  • ¼ teaspoon xanthan gum
  • pinch sea salt
Instructions
  1. Combine cashews and milk in high speed blender, blend on highest speed to a smooth liquid. Add tomato paste and garlic, blend until smooth.
  2. In mixing bowl, whisk together flour, xanthan gum and salt.
  3. Pour cashew milk mixture into dry ingredients, whisk until just combined.
  4. Using ¼ cup scoop, form pancakes onto prepared (buttered, sprayed) griddle over medium heat.
  5. Pancakes will not bubble, will easily come up to turn after one minute. Flip and cook another half minute or so, until cooked through.
3.5.3208

 
Save Print
Tomato Tahini Sauce
Author: Kristina Sloggett
Recipe type: sauce, dressing
 
egg, soy, dairy and gluten free, vegan
Ingredients
  • ½ cup tahini paste
  • ⅓ cup tomato paste
  • 1 clove garlic, minced fine
  • juice of 2 lemons
  • 1-2 tablespoons water, to thin
  • sea salt
Instructions
  1. Whisk or blend tahini, tomato paste, garlic and lemon juice - add water to reach desired consistency.
3.5.3208

 

 

 

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Filed Under: Breakfast, Dinner, Gluten Free, recipes, Vegan, Vegan MoFo

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Comments

  1. sophie says

    November 15, 2012 at 12:22 pm

    Hey!!

    I just made these! They’re great pancakes 😉

    Thanks for the recipe!

    Reply
    • Kristina Sloggett says

      November 15, 2012 at 2:49 pm

      you are so very welcome, Sophie – happy you liked them!

      Reply
  2. Jason @ Cook Train Eat Race says

    November 11, 2012 at 3:28 pm

    I eat breakfast at all hours of the day and this is definitely going on the menu but what do you think of making the recipe as waffles instead? These would be awesome as waffles for dinner with the sides and even throw in chopped spinach into the batter.

    Thoughts?

    Reply
    • spabettie says

      November 12, 2012 at 9:06 am

      I think this batter would work great as waffles – especially if you add spinach (bulk up the batter a bit). I hope you try these, the flavor is really good!

      Reply
  3. johannaGGG says

    October 29, 2012 at 4:21 am

    these look great – I have made your spinach pancakes a few times from last year’s mofo and I think I need to add these to my repertoire too

    Reply
    • spabettie says

      October 29, 2012 at 9:22 am

      so happy to hear you like the spinach pancakes – I think you’d like these even more!

      Reply
  4. Dina says

    October 24, 2012 at 9:19 am

    we had these for dinner last night (yes I get right on it LOL) and we loved them! I added some italian spice to the cake batter, and used a sunflower seed butter in place of tahini (I was out, gasp!) but it was delicious all the same! thanks Kris, my kids love you!!

    Reply
    • spabettie says

      October 24, 2012 at 12:41 pm

      wow, you DO get right to it! so happy you liked them – and Italian seasoning sounds fantastic! Cheers Dina!

      Reply
  5. Macey says

    October 23, 2012 at 8:42 pm

    Oh my goodness, so going to try these!!!! I actually had breakfast for dinner tonight and made pumpkin pancakes!!

    Reply
    • spabettie says

      October 24, 2012 at 12:45 pm

      mmm, pumpkin pancakes are great too – I made a pumpkin spice french toast the other day… Mmmm. 😉 I hope you do try these, and love them as much as we did! 🙂

      Reply
  6. Adventures in Dressmaking says

    October 23, 2012 at 8:05 pm

    OMG, these are awesome!! I love the idea of adding veggies to pancakes and sauce!! I’m not sure I can do the pancakes (don’t do grains) but I’m definitely inspired! And will have to try that sauce. I love sauces and am getting bored with my basic nutritional yeast/Braggs/soaked almonds mix. 😉 Thanks for the ideas!

    Reply
    • spabettie says

      October 23, 2012 at 8:17 pm

      thanks, Suzannah! you could make an almond meal and use that in place of the flour! texture might be different, but probably even more delicious! tahini is my favorite, and I am always adding things to it for sauces.

      Reply
  7. Purely Twins says

    October 23, 2012 at 6:31 pm

    this has my name written all over it! all my favs

    Reply
    • spabettie says

      October 23, 2012 at 8:17 pm

      I wish I could send ya some!

      Reply
  8. Sarena (The Non-Dairy Queen) says

    October 23, 2012 at 4:05 pm

    I LOVE savory pancakes and waffles for dinner! I’ve kind of been out of the sweet kick for a bit so I lean more towards the savory when it comes to breakfast for dinner too! These look and sound amazing!

    Reply
    • spabettie says

      October 23, 2012 at 8:19 pm

      thanks, Sarena! I have been wanting to make a tomato pancake for a while now – and I’ve now made these three times! (sandwich bread!)

      Reply
  9. Michelle says

    October 23, 2012 at 3:09 pm

    Yeay 🙂

    Reply
    • spabettie says

      October 23, 2012 at 8:21 pm

      oh, THIS one isn’t “the one” 😉 I actually have a fun idea for a brussels appetizer… coming soon! (if it works)

      Reply
      • Michelle says

        October 23, 2012 at 10:26 pm

        Can’t wait to see what you come up with -I’m sure whatever it is will be fantastic- you are a culinary genuis 🙂 !

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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