Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

High Protein Vegan Sheet Pan Pancakes

began breakfast pancakes tofu recipe Jan 12, 2024

High Protein Vegan Sheet Pan Pancakes
Serves: 8

One day I had some extra silken tofu in the fridge that I needed to use up AND I was craving some pancakes for dinner then came this AMAZING high protein vegan pancakes! I promise your family will not be able to taste the tofu in these, but I also promise they will love how it tastes! The tofu adds an extra level of nutrition to your meal such as adding a source of complete protein, extra nutrients, supports your heart health, manages your cholesterol and supports your bone health. Top them with your favorite pancake toppings and enjoy!

Ingredients
1 cup all-purpose unbleached flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup silken tofu
3/4 cup plant milk
6 tablespoons water
2 flax eggs (2 tablespoons flax seeds + 6 tablespoons of water)
2 tablespoons pumpkin puree (or ripe banana mashed)
2 teaspoons vanilla extract
favorite pancake toppings

Instructions
1. Preheat oven to 425 degrees and spray a rimmed baking sheet pan with cooking spray (this will help to keep the parchment paper in place) add a sheet of parchment paper on top. .
2. Wisk ingredients from the flour to the salt. In another bowl whisk together wet ingredients until thoroughly combined.
3.Transfer the wet ingredients into the bowl of dry ingredients and whisk until combined.
4. Pour the batter into the prepared baking sheet and spread the batter evenly with a spatula. Bake for 20 minutes and allow to cool for 5 minutes, cut into 16 squares and serve immediately.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

High Protein Vegan Sheet Pan Pancakes

Stay connected with news and updates!

Stay Connected