Steps
- Preheat the oven to 350°F / 180°C. Toast 50g of Brazil nuts on a baking sheet for 5 minutes, then cool and chop.
- Blend 349g of firm silken tofu, 2 teaspoons of vanilla extract, 2 teaspoons of lemon juice, and half of 400ml of unsweetened almond milk until smooth.
- Stir in the remaining milk and half of 2 tablespoons of vegetable oil. Mix 250g of buckwheat flour, ¼ cup of light muscovado sugar, 1½ teaspoons of British mixed spice, 1 tablespoon of gluten-free baking powder, and 1 teaspoon of salt.
- Stir the tofu mixture into the dry ingredients. Heat a little remaining oil in a nonstick skillet over medium heat and spoon in rounds about 4¾in / 12cm across.
- Cook for 2 minutes, until bubbles appear, then flip and cook for 1 minute, until firm. Repeat with the remaining batter and oil.
- Top with 3 sliced bananas, 240g of raspberries, the chopped nuts, and a drizzle of maple syrup.