Whisk together the rice flour, fine maize flour, ground oats, fresh tofu and 3-4 cups of water.
Add the baking powder, a pinch of salt, a squeeze of lemon and a small dash of oil. Allow to rest for at least half an hour.
At this stage you will know if the mixture needs more water. It should have a creamy consistency; slightly thick but not gluppy.
Heat the frying pan, add a touch of coconut oil, and pour in the mixture. Spread by rolling the pan. Little bubbles will appear as the base of the pancake seals.
Lift gently with a spatula. Remember they won't have the flexibility of standard pancakes but they can be flipped as long as the base is sealed.
Serve with maple syrup, or fill and cover with white sauce. If potato flour is substituted for oats then the mixture is gluten free.

1 cup rice flour
1 cup fine maize flour
1 cup ground oats
200gram pack silken tofu
2 teaspoon baking powder
Squeeze of lemon
Dash of sunflower oil
Coconut oil for frying