Summary

Ingredients

• 90 g silken tofu
• 0.5 teaspoon ½ bourbon vanilla powder
• 100 ml almond milk (almond drink), or another plant-based milk
• 63 g spelled flour, or luten-free flour
• 1 tablespoon coconut blossom sugar
• 0.25 teaspoon ¼ cardamom powder
• 0.5 teaspoon ½ tartar baking powder
• 0.25 teaspoon ¼ sea salt

Also: (for the strawberry chia jam)

• 100 g strawberries, frozen (or other berries), thawed
• 10 g chia seeds
• 1 teaspoon rice syrup, or another sweetener

For the topping:

• 100 g soy quark (quark alternative)
• 210 g silken tofu
• some berries for decoration

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Instructions

1. In a large bowl, stir the silken tofu, vanilla powder and almond milk with a hand mixer until smooth.
2. Mix all dry ingredients in a separate bowl until there are no more lumps. Pour the tofu mixture over the dry ingredients and stir until a thick batter is formed.
3. Heat a large non-stick frying pan to medium heat. Pour the batter into the pan and fry the pancake for about 2 minutes on each side.
4. For the chia jam, briefly bring the thawed fruit to the boil and puree. Let the boiled fruits cool completely and then add the chia seeds and rice syrup. Pour the jam into a glass (e.g. mason jar) and let it soak in the refrigerator overnight. It can be kept tightly closed in the refrigerator for up to 4 days.
5. Mix the soy quark and silken tofu well in a small bowl with a whisk.
6. Serve the pancake with the chia jam and toppings.
7. We prepared the pancake for Santa Claus and also decorated it.
8. 609 Kcal per serving