Fluffy, airy, and oh-so-delicious, these Vegan Japanese Soufflé Pancakes are a delightful treat for breakfast or brunch. Light and tender, they are perfect for stacking and drizzling with your favorite syrup or toppings.
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 cup aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar (optional, for stability)
For Serving:
- Maple syrup
- Fresh fruits (such as berries, bananas, or kiwi)
- Vegan whipped cream (optional)
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Aquafaba
- In a clean mixing bowl, add the aquafaba. Using an electric mixer, beat the aquafaba on high speed until it forms stiff peaks, about 5-7 minutes. If using cream of tartar, add it halfway through beating. Set aside.
Step 2: Mix the Dry Ingredients
- In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and sugar until well combined.
Step 3: Combine the Wet Ingredients
- In another bowl, mix the almond milk, apple cider vinegar, and vanilla extract. Let it sit for about 5 minutes to curdle slightly, creating a vegan buttermilk.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Fold in the Aquafaba
- 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 light and airy.
Step 6: Cook the Pancakes
- Preheat a non-stick skillet or griddle over low to medium-low heat. Lightly grease with a small amount of oil or cooking spray.
- Using a 1/4 cup measuring cup, scoop the batter onto the skillet. For extra height, you can stack two scoops on top of each other.
- Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden brown and the tops are set. Carefully flip the pancakes and cook for an additional 3-4 minutes, covered, until golden brown on the other side.
Step 7: Serve
- Remove the pancakes from the skillet and stack them on a plate. Serve warm with maple syrup, fresh fruits, vegan whipped cream, and a
