Tofu and rice flour protein pancakes with blueberries

Ingredients

For 1 serving

• Tofu150 g
• Rice flour30 g
• Soy milk70 ml
• Baking powder4 g
• Vanilla extract1 teaspoon
• Sunflower oil1 teaspoon
• Blueberries80 g
• Maple syrup1 teaspoon

Contains: soy,

In season: July – September

Method

1. Drain the tofu, pat it dry and break it up; blend it with the soy drink and vanilla extract until smooth and creamy.
2. Transfer to a bowl and fold in the rice flour and baking powder, stirring until the batter is thick and even.
3. Heat a non-stick pan over medium-low heat and grease it lightly with the oil using kitchen paper; spoon in a heaped tablespoon of batter for each pancake, keeping them small.
4. Cook for 3 minutes per side, until golden and firm in the middle: moderate heat cooks the inside without burning the outside.
5. Wash the blueberries and serve them with the pancakes and maple syrup.