Steps

1. Lightly whisk 1 egg.
   🕒 01:08
2. Add 100g Tofu to the whisked egg and mash until smooth. (The key here is that even if some lumps remain, they won't be noticeable after cooking.)
   🕒 01:21
3. Add 6+ tbsp Rice Flour, 5g Baking Powder, and 3 tbsp Soy Milk. Mix to create the pancake batter. (The key here is that adding liquid to a thick batter makes it easier to combine.)
   🕒 01:42
4. Add 1/2 sliced ripe banana to the pancake batter, sprinkle with cinnamon powder (to taste), and mix. (The key here is that cinnamon powder pairs perfectly with bananas and helps to mask the soy flavor from the tofu.)
   🕒 02:23
5. Heat olive oil in a large frying pan and pour about one ladleful of batter.
   🕒 03:05
6. Gently press the batter to flatten it, then cook slowly over low heat. (The key here is that the soft tofu-infused batter is tricky to flip, but cooking slowly over low heat ensures success.)
   🕒 03:21
7. Once golden brown and smelling deliciously of cinnamon, flip and cook the other side.
   🕒 03:39
8. Cook a total of 3 pancakes in the same way.
   🕒 03:58
9. Make the brown sugar butter sautéed banana. Melt 20g Butter in a frying pan and mix with 1.5 tbsp Brown Sugar.
   🕒 04:58
10. Add the remaining 1/2 banana to the sauce and cook.
    🕒 05:10
11. Stack the cooked pancakes and plate them.
    🕒 06:52
12. Serve with yogurt on top of the pancakes, and drizzle with the prepared banana butter sauce.
    🕒 06:57