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Vegan Japanese Souffle Pancake

These extra thick and soft vegan Japanese Souffle Pancakes will blow your mind and others you make them for. Just 10 ingredients, can be Top 8 Allergen Free.
Course Breakfast
Cuisine American
Keyword dairy free breakfast, vegan breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 137kcal
Author LarishaBernard

Ingredients

Instructions

  • Make the vegan buttermilk and vegan flax egg. 
    *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk. 
    *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous. 
  • When those are ready, add the flax egg, buttermilk, and melted coconut oil. Whisk together until frothy.
    *Best to use a hand mixer with a whisk attachment, but if you don't have that whisk by hand.
  • In a separate bowl, add the dry ingredients -  flour, cornstarch, baking powder, salt, nutmeg, and vegan cane sugar. Whisk together. 
  • Sift the dry ingredients to the wet ingredients. Fold this in just until combined.  DO NOT OVERMIX. 
  • Let your batter sit for 5 minutes. Doing this helps it get airy and puffy. 
  • Over low heat, pour pancake batter into a 1" high biscuit cutter about 1/2 way full.
    *You could also use cookie cutter if high enough.
  • Cook for 4 1/2-6 minutes depending on the width of your biscuit cutter. Once you see a lot of bubbles or the other side is a golden brown, flip and then cook for another 3-4 minutes. 
  • Optional: When you flip them, you and carefully add a few chocolate chips and push them down into the batter.
  • Remove from heat and repeat until no batter remains.
  • Top with syrup, fresh fruit, chocolate sauce and more. 

Video

Notes

*If you don't have cake flour, use all purpose flour + 2 tbsp cornstarch or arrowroot powder. Also you can sub gluten free if needed - see our flour rec in post
*THE WET AND DRY INGREDIENTS MUST BE DONE IN 2 SEPARATE BOWLS. 
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1pancke | Calories: 137kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 389mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1mg