As autumn sets in and weekend crowds return to Manhattan brunch tables, a new vegan pancake recipe is gaining traction among restaurant kitchens and home cooks alike. The version, notable for its use of silken tofu in place of protein powders, has been observed at several Lower East Side cafés this week.
The pancakes, served with blueberries folded into the batter, appeared on the menu at Cafe Orion on Rivington Street last Sunday. The chef, Maribel Santos, said the tofu provides structure and a mild flavor, producing crisp edges without dairy or eggs. "It’s a way to add protein without resorting to powders," she said during a breakfast rush on Tuesday.
The price for a stack of three pancakes at Orion is $14, with the option to add seasonal fruit for $3 extra. Diners have noted the pancakes' crisp texture and subtle sweetness, which Santos attributes to the tofu and a small amount of maple syrup in the batter. The dish is also gluten-free when prepared with rice flour, a variation some kitchens are testing this month.
Interest in plant-based breakfast options tends to increase around Labor Day, according to several pastry chefs along 1st Avenue. Many attribute this to the back-to-school season and a general shift toward lighter, protein-rich meals as the weather cools. The spread of this particular recipe follows a recent online feature that highlighted its popularity, but local chefs say customer requests started before that.
Blueberries remain in season for another few weeks, and several restaurants are expected to rotate in new fruit as supplies change later this month.