Chestnut flour pancakes with dried figs and cinnamon

Ingredients

For 1 serving

• Chestnut flour40 g
• Rice flour15 g
• Baking powder3 g
• Soy milk100 ml
• Sunflower oil1 teaspoon
• Dried figs3
• Cinnamonto taste
• Soy yogurt80 g

Contains: soy,

In season: October – February

Method

1. Sift the chestnut flour into a bowl, as it tends to clump; add the rice flour, baking powder and a pinch of cinnamon.
2. Pour in the soy drink little by little, whisking, until the batter is smooth and thick.
3. Cut the dried figs into thin strips, discarding the hard stalk.
4. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; pour in a small ladle of batter for each pancake and cook for 2 minutes per side, until golden: chestnut flour is sugary and darkens quickly, so don't turn up the heat.
5. Serve with the soy yoghurt and the dried figs.