Cocoa soy flour pancakes with raspberries

Ingredients

For 1 serving

• Soy flour40 g
• Rice flour20 g
• Unsweetened cocoa powder1 teaspoon
• Baking powder4 g
• Soy milk130 ml
• Coconut oil1 teaspoon
• Raspberries100 g
• Maple syrup1 teaspoon

Contains: soy,

In season: June – September

Method

1. In a bowl mix the soy flour, rice flour, cocoa and baking powder.
2. Add the soy drink little by little and whisk until the batter has no lumps.
3. Heat the coconut oil in a non-stick pan over medium-low heat and spread it with kitchen paper; pour in a small ladle of batter for each pancake, 3–4 in all.
4. Cook for 2 minutes per side, until the surface is full of bubbles and the pancake lifts easily: soy flour burns quickly, so keep the heat moderate.
5. Gently rinse the raspberries and serve them with the pancakes and maple syrup.