Vegan Japanese Soufflé Pancakes

Fluffy, light, and oh-so-delicious, these vegan Japanese soufflé pancakes are a delightful treat for breakfast or brunch. With a few simple ingredients, you can create a stack of airy pancakes that are sure to impress!

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar (or maple syrup for a healthier option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon turmeric powder (for color, optional)
• 1/4 teaspoon baking soda
• 1 tablespoon aquafaba (the liquid from canned chickpeas)

For Serving:

• Maple syrup
• Fresh fruits (such as berries, bananas, or kiwi)
• Vegan whipped cream (optional)
• Powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and sugar until well combined.
2. In a separate bowl, mix the almond milk, apple cider vinegar, vanilla extract, and turmeric powder (if using). Let it sit for about 5 minutes to curdle slightly.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 2: Whip the Aquafaba

4. In a clean bowl, use an electric mixer to whip the aquafaba until soft peaks form. This will take about 3-5 minutes. The whipped aquafaba will add lightness to the pancakes.

Step 3: Combine Mixtures

5. Gently fold the whipped aquafaba into the pancake batter. Use a spatula to incorporate it without deflating the mixture too much. The batter should be fluffy and airy.

Step 4: Cook the Pancakes

6. Preheat a non-stick skillet or griddle over low heat. Lightly grease it with a little oil or cooking spray.
7. Using a ring mold (or a large cookie cutter), pour about 1/4 cup of batter into the mold on the skillet. If you don’t have a mold, you can simply pour the batter directly onto the skillet, but the mold helps achieve that soufflé shape.
8. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottom is golden brown. Carefully remove the mold and flip the pancake. Cover again and cook for another 4-5 minutes until the other side is golden and the pancake is cooked through.

Step 5: Serve

9. Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
10. Stack the pancakes on a plate and serve warm with maple syrup, fresh fruits, vegan whipped cream, and a dusting of powdered sugar if desired.

Enjoy!

These vegan Japanese soufflé pancakes are best enjoyed fresh off the skillet. Their fluffy texture and delightful flavor will make them a favorite for any breakfast or brunch occasion!
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