Vegan Japanese Soufflé Pancakes

These fluffy and light Vegan Japanese Soufflé Pancakes are perfect for a special breakfast or brunch, featuring a unique airy texture that melts in your mouth.

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Prep Time 10

Cook Time 13

Total Time 23

Servings: 2 pancakes

Course: Breakfast, Brunch

Cuisine: Japanese, Vegan

Calories: 170

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

80 g all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt

Wet Ingredients

80 ml soy milk or other plant-based milk
1 tablespoon apple cider vinegar
2 teaspoons oil
1 teaspoon vanilla extract

Method

Preparation

If using ring molds, grease them with oil or vegan butter.
In a bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Move the dry mix to one side and add plant-based milk, apple cider vinegar, oil, and vanilla extract to the other.
Gently stir together until just combined, avoiding over mixing.

Cooking

Heat a large pan over medium heat and add a thin layer of oil.
Lower the heat to medium-low, place the ring molds, and spoon half the batter into each mold.
Cover the pan and cook for 8 to 10 minutes.
When the tops lose their gloss and show bubbles, flip the pancakes and cover to cook for another 3 minutes.
Test for doneness; they should spring back easily.
Remove and serve with vegan butter, maple syrup, and toppings like fresh fruits.

Nutrition

Serving: 1Calories: 170kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 4g

Notes

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a stove. For longer storage, freeze the pancakes in a single layer, then transfer them to a freezer bag for up to one month. Thaw and reheat when you want to enjoy them again.

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