Rice flour pancakes with lemon tofu cream and raspberries

Ingredients

For 1 serving

• Rice flour45 g
• Baking powder4 g
• Soy milk90 ml
• Sunflower oil1 teaspoon
• Silken tofu120 g
• Lemon zest2 g
• Maple syrup2 teaspoons
• Raspberries80 g

Contains: soy,

In season: June – September

Method

1. Wash the lemon and grate the zest, only the yellow part. Drain the silken tofu and blend it with the lemon zest and maple syrup until smooth; keep it in the fridge.
2. In a bowl whisk the rice flour and baking powder with the soy drink until the batter is smooth and thick.
3. 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.
4. Cook for 2 minutes per side, until bubbles appear on the surface and the pancakes are golden.
5. Gently rinse the raspberries. Stack the pancakes with layers of lemon cream and top with the raspberries.