Oat and silken tofu pancakes with blueberry compote

Ingredients

For 1 serving

• Oat flour30 g
• Silken tofu150 g
• Soy milk100 ml
• Soy flour25 g
• Baking powder4 g
• Blueberries80 g
• Sunflower oil3 g
• Cinnamon1 pinch

Contains: gluten, soy,

In season: June – August

Method

1. Blend the silken tofu with the soya drink, oat flour, soya flour, baking powder and cinnamon until you have a smooth, thick batter.
2. Heat a non-stick frying pan over medium heat and grease it with a little oil, using a piece of kitchen paper.
3. Pour in a small ladleful of batter per pancake and cook for 2 minutes, until bubbles appear and the edges set; flip and cook for another 2 minutes, until golden. Repeat with the remaining batter.
4. Meanwhile, warm the blueberries in a small pan over medium heat for 5 minutes, stirring, until they release their juice and start to burst.
5. Serve the pancakes with the warm compote.