Quick, savory, gluten-free pancakes in a ridged panini press—no skillet and no flipping required. Blend silken tofu and corn into a smooth batter, then add psyllium and almond flour to hold it all together. About 5 minutes in the press gives you pancakes that are crisp outside and tender inside.
Ingredients (makes about 6 small pancakes, 2 servings)
- 170 g (6 oz) silken tofu
- 3 tablespoons corn kernels (about 45 g, or 1.6 oz; thawed frozen corn or drained canned corn)
- 1 tablespoon psyllium (about 9 g, or 0.3 oz)
- 2 tablespoons almond flour (about 20 g, or 0.7 oz)
- A little salt
- A little cooking spray for the panini press
Directions
- Blend the base: Using a food processor or immersion blender, blend the silken tofu and corn until smooth.
- Add the dry ingredients: Add the psyllium, almond flour, and salt, then blend again until everything is combined.
- Let rest for 5 minutes: The psyllium absorbs liquid and thickens the batter a little, making it easier to spoon onto the press.
- Cook in the panini press: Preheat a ridged panini press and lightly coat it with cooking spray. Add a tablespoon of batter for each pancake, close the lid, and cook for about 5 minutes, until browned and set.
- Serve: Serve warm with a salad, tahini, or mashed avocado.
Tip: If the batter sticks to the press, try cooking it between two sheets of parchment paper.
Estimated Nutrition
Estimates are based on 170 g (6 oz) silken tofu, 45 g (1.6 oz) corn, 9 g (0.3 oz) psyllium, 20 g (0.7 oz) almond flour, and a light coating of cooking spray. Values will vary depending on the tofu you use and how generously you fill your tablespoons.
| Nutrient | Entire recipe | Per serving (3 pancakes) |
|---|---|---|
| Calories | About 283 kcal | About 142 kcal |
| Protein | About 17 g | About 8.5 g |
| Carbohydrates | About 23 g | About 11.4 g |
| Fat | About 16 g | About 8.2 g |
| Fiber | About 10.5 g | About 5.3 g |
Frequently Asked Questions
Can I make these in a skillet?
Yes. Heat a lightly oiled skillet, add a tablespoon of batter for each pancake, flatten slightly, and cook for about 3 minutes per side.
Can I use regular tofu instead of silken tofu?
Yes, but regular tofu is drier. Add 2–3 tablespoons of water to get a thick, smooth batter.
Is this recipe gluten-free?
Yes. All the ingredients are naturally gluten-free. If you're especially sensitive to gluten, check that the psyllium and almond flour are labeled gluten-free.
