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Provide soft tofu.
You need to prepare or 1/2 cup milk.
Provide egg (optional).
You need or 1/2 cup rice flour.
You need or 1/2 cup buckwheat flour.
You need to prepare baking powder.
You need to prepare sugar.
Prepare vegetable oil.

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light. These fluffy gluten free pancakes or waffles make heavenly thick, yet somehow light and fluffy flapjacks like you remember. They've become a morning favorite in my house, as I know they will in yours!

Whisk tofu with milk until smooth. Add the sugar. (If you are not using eggs, you may want to add about 1/4 cup of extra milk..
Swift rice flour, buckwheat flour and the baking powder and add it to the tofu mixture. Blend until smooth. Add the vegetable oil. (If you are using a food processor or a hand blender you can whiz all the ingredients together until smooth.).
Heat the skillet on low heat and add 1/2 tsp. of vegetable oil to prevent the pancake from sticking..
Drop a 2 Tablespoons of the batter, and fry on low heat for 90 to 120 sec. Turn the pancake over and heat another 90 seconds or until both sides are golden brown. If you are making larger pancakes, cover with lid as tofu pancakes takes longer to cook compared to normal pancakes..
Serve immediately. (Can be stored in a ziplock bag in the freezer).

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