serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
If you have less tofu handy, then combine what you do with half or one whole overripe banana.
Ingredients
- 200 g silken tofu
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups self-raising flour
- 2 cups soy milk
- A pinch of sea salt
- Olive oil, to fry
- Fruit, to serve
Resting time 15 minutes
Instructions
1. In a blender or food processor, whip silken tofu, maple syrup, vanilla and egg until creamy.
2. In a small bowl combine flour and salt. Stir in the whipped tofu until combined and interchange the milk until the batter isn't too runny and not too dry.
3. Heat some oil in a pan over medium heat. Ladle a quarter of a cup of the batter at a time and cook until golden and when the edges puff up. Flip and cook for a couple of minutes more and then repeat with the remaining batter.
4. Serve with butter, maple syrup and slices of banana and fruit.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you have less tofu handy, then combine what you do with half or one whole overripe banana.
