3stalkskale, (about a handful or 2 of only leaves)
salt and pepper to taste
Combine dry ingredients in a bowl. Separately combine liquid ingredients and gradually stir into dry ingredients. Mix until a smooth but thick cake-like batter is formed.
Heat a frying pan then add 1 tbsp oil. Pour in 3 tbsps batter for each pancake. Cook until brown on each side. Ensure the centre is cooked through. Use more oil if needed for the remaining pancakes. You should get about 5-6 mini pancakes.
Dice or crumble tofu, slice mushrooms, cut tomatoes in half and remove leaves from kale stalks.
Reheat frying pan and add oil (the oil can be skipped if you're using a non-stick pan). Add mushrooms and cook until browned. Next add tofu and seasonings. Stir until it starts to brown.
Then add tomatoes and kale and cook for about another minute, adding salt and back pepper if needed. Remove from heat and serve with pancakes and some sliced avocado.
Water ratio might vary for different brands of gluten free flours. Use more or less liquid as needed.