John Myers
Ingredients for 1 servings:
- 90 g silken tofu
- ½ tsp Bourbon vanilla powder
- 100 ml almond milk (almond drink) or another plant-based milk
- 63 g spelt flour, or gluten-free flour
- 1 tbsp coconut blossom sugar
- ¼ tsp cardamom powder
- ½ tsp cream of tartar baking powder
- ¼ tsp sea salt
- 100 g strawberries, frozen (or other berries), thawed
- 10 g chia seeds
- 1 tsp rice syrup, or other sweetener
- 100 g soy quark (quark alternative)
- 210 g silken tofu
- some berries for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
In a large bowl, mix the silken tofu, vanilla powder, and almond milk with a hand mixer until smooth. In a separate bowl, combine all the dry ingredients until no lumps remain. Pour the tofu mixture into the dry ingredients and stir until a thick batter forms. Heat a large non-stick skillet over medium heat. Pour the batter into the pan and cook the pancake for about 2 minutes on each side. For the chia jam, briefly boil the thawed fruit and puree. Allow the boiled fruit to cool completely, then add the chia seeds and rice syrup. Transfer the jam to a glass jar (e.g., a preserving jar) and let it swell in the refrigerator overnight. It will keep in the refrigerator for up to 4 days if tightly closed. In a small bowl, mix the soy curd and silken tofu well with a whisk. Serve the pancake with the chia jam and toppings. We prepared the pancake on St. Nicholas Day and decorated it. Per serving: 609 kcal
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