Ingredients:

Pancakes
40g of brown rice flour
60g of whole-wheat flour
1 teaspoon of baking powder
90ml of *Beet sugar syrup
A pinch of salt
180ml of plain soy milk
Small amount of olive oil
5-6 of strawberries

Tofu Cream
Tofu (firm or fine-grained tofu)
A pinch of salt
*Beet sugar syrup

Direction:

Pancakes
1. Put flour, brown rice flour, baking powder and salt into a bawl. Sieve and mix them well.
2. In another bowl, crush strawberries and add soy milk and beet sugar syrup.
3. Put 2 into 1, and mix them with a whisk. Use a rubber. spatula to mix until the batter goes smooth.
4. Wrap the bowl and put it in a refrigerator.
5. Heat oil on a pan and drop the batter in small amounts. Cook till light brown then flip the pancakes and cook on the other side.
6. Serve them on a plate and Pour Dark Carwari Agave Nectar and put on your favourite fruits and Tofu cream if desired.

*You can replace Beet sugar syrup with Carwari Agave Nectar if you like. Adjust the amount of Carwari Agave Nectar, as it is sweeter than Beet sugar syrup.

Tofu Cream
1. Drain water off tofu overnight.
2. Put the tofu, salt, beet sugar syrup and maple syrup into a food processor and mix them. Add vanilla essence, lemon, rum etc if you like.

This recipe is provided by Ms Yasuko Ojima who is a nutritionist specializing Macrobiotic. She stayed in Australia from 1997 to 2004 and attained a diploma from Nature Care College in Sydney.
Website: http://healthywholefoods.blog97.fc2.com/
(Japanese language only)