Description
Fluffy vegan Japanese souffle pancakes made without eggs or dairy. Light, airy, and perfect for a sweet breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup plant-based milk (soy or almond)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
Instructions
- Mix plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Add vanilla extract and oil to the milk mixture. Pour into dry ingredients. Stir until just combined.
- Heat a non-stick pan over low heat. Spoon batter to form small pancakes.
- Cook for 3-4 minutes until bubbles form. Flip carefully and cook another 2-3 minutes.
- Serve immediately with maple syrup or fresh fruit.
Notes
- Keep heat low to prevent burning.
- Do not overmix the batter.
- Use a lid to help pancakes rise.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg