Vegan silken tofu pancakes with strawberries

Ingredients

For 1 serving

• Silken tofu100 g
• Oat flour45 g
• Soy milk60 ml
• Baking powder3 g
• Maple syrup2 teaspoons
• Sunflower oil1 teaspoon
• Strawberries120 g

Contains: gluten, soy,

In season: April – June

Method

1. Drain the silken tofu and blend it with the soya drink and half the maple syrup for about 30 seconds, until smooth as cream.
2. Pour into a bowl, add the oat flour and baking powder and stir just until no dry flour remains.
3. Meanwhile, wash and dry the strawberries, hull and slice them.
4. Heat a non-stick pan over medium-low heat, grease it with the oil using kitchen paper and drop in the batter by the spoonful; cook for 2–3 minutes per side, until golden and they lift easily. Without eggs they are more delicate, so only flip them once the edges look dry.
5. Serve with the strawberries and the rest of the maple syrup.