So, there I was on another Sunday morning and in the need to be worthy of the name “Pancake Queen” that some kind people on Instagram just recently credited me with. And I got lucky – before I even got out of bed the idea of using chilli tofu that I had in fridge popped into my head and somehow I knew that this was going to turn out so good!
Soak time: 6 hours
- 150g (5.3oz) raw buckwheat groats, soaked
- 100g (3.5oz) oat bran
- 30g (1oz) chickpea flour
- 125g (4.4oz) hard tofu in chilli marinade or plain
- 200g (7.1oz) naturally sweet plant-based milk (oat or brown rice)
- 370g (13oz) water
- Himalayan salt to taste
- 70g (2.5oz) raw summer squash
- 40g (1.4oz) raw parsnip, cut into thin slices
- 30g (1.1oz) kale, stem removed
- 1 tsp. smoked paprika
- 2 tsps. turmeric
- ½ tsp. dried garlic
- Pinch of chilli flakes (a bit more if your tofu is plain)
- Soak buckwheat groats overnight or at least for 6 hours. Rinse and drain.
- Add the rinsed groats along with other ingredients into blender and blend until smooth and homogeneous batter forms.
- Taste and adjust by adding more salt/spices if necessary.
- Take a good quality non-toxic non-stick pan. Add a few drops of oil onto the pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes.
- Put a ladleful of batter onto the pan and even it out with a spoon/ladle or by shaking and/or tilting the pan to get the exact shape of your pan bottom. The frying time greatly depends on your stove. I flip it around when it is almost dry on top and also check the colour of the bottom side.
- Method: Frying
Keywords: chilli tofu; kale pancakes