Base:
1 cup soy milk
1 cup silken tofu
1 cup spelt flour
Stacks:
pineapple rings
raspberries
strawberries, chopped if too large
banana, sliced finely
1/4 cup apple juice
1 cup silken tofu
1/4 cup brown sugar
chopped mint to garnish
1. Combine BASE ingredients to make a batter. Fry as little pancakes with a 7cm diameter (about 3 inches). Let the pancakes cool.
2. Combine Silken Tofu from STACK with brown sugar and apple juice. Spread this mixture over top of pancake. Here comes the stacking: one pineapple ring, even layer of raspberries, even layer of banana slices, even layer of strawberries. Top with the mint and then start again with a new pancake, topping in the same way.
You can use any seasonal fruit you like. These are so yummy and easy.