Tofu cheesecakes on rice flour
2 servings
20 minutes
Tofu pancakes made with rice flour are a delicate, light, and healthy dish inspired by traditional Russian cuisine. This version of pancakes is perfect for those following a plant-based diet or looking for an alternative to classic recipes. The creamy softness is replaced by the airy texture of tofu, which combined with banana adds pleasant sweetness without extra sugar. Rice flour makes the texture especially soft, while cinnamon adds warm spicy notes. These pancakes are great for breakfast or a light snack, especially when served with fruits, nuts, or yogurt. The simplicity of preparation and natural ingredients make them an excellent choice for health food enthusiasts. Fried to a golden crust, they are pleasantly crispy on the outside while remaining tender inside, creating a perfect balance of flavor and texture.
1
Mash the tofu with a fork into small crumbs.
- Firm tofu: 200 g
2
Grate the banana on a fine grater to make a puree or mash it with a fork and mix it with tofu.
- Bananas: 1 piece
3
Add flour, a pinch of salt and sugar or sweetener, cinnamon to taste, and mix thoroughly. More or less flour may be needed depending on the moisture of the tofu and the size of the banana. Ensure the mixture is thick enough to form cheese pancakes.
- Rice flour: 1.5 tablespoon
- Salt: pinch
- Sugar: to taste
- Cinnamon: to taste
4
Form 6 cheese pancakes, place them in a heated pan with a little oil, cover with a lid, hold for a couple of minutes, then flip the pancakes and cook for a couple more minutes without the lid.
5
After cooling, the cheese pancakes will become denser; adjust to your taste.
6
Serve with what you consider tasty, good morning!
