Vegan Soufflé Pancakes (Super Fluffy!)
Indulge in fluffy, chocolatey Vegan Soufflé Pancakes, packed with plant-based protein and bursting with flavor. With a clever blend of ingredients and simple preparation, these pancakes are a delightful twist on a classic breakfast favorite, perfect for any morning occasion.
Equipment
- 1 Skillet or frying pan with a lid
- 6 dessert rings
- parchment paper to place into the skillet and to coat the dessert rings
- cooking spray to lightly grease the dessert rings
- 1 spatula for flipping the pancakes
Ingredients
- 1 ¼ cups all-purpose flour (150g)
- 2 tablespoon cornstarch
- 3 tablespoon pea protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 pinch salt
- 2 tablespoon cacao powder
- 2 tablespoon powdered sugar
- 1 cup plant milk (240 ml)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- ¼ cup aquafaba (60 ml) whipped into stiff peaks
- cooking spray for lightly greasing the dessert rings
For serving
- fresh strawberries or other fruit
- powdered sugar icing sugar
- slivered almonds or other nuts
- chocolate syrup or other pancake syrup
Instructions
- In a large mixing bowl, combine flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, powdered sugar, and cacao powder.
- In a separate bowl, mix together the plant milk and apple cider vinegar. Set aside for a few minutes to allow it to curdle, then stir in the vanilla extract.
- Whip the aquafaba until stiff peaks form, resembling the consistency of whipped egg whites. Combine the whipped aquafaba with the curdled milk mixture, and then fold this into the dry ingredients until a smooth batter forms.
- Line dessert rings with parchment paper and preheat a skillet over low-medium heat. Place a small sheet of parchment paper into the skillet, then place the lined dessert rings on top. Add a spritz of cooking spray into each dessert ring to prevent sticking.
- Divide the pancake batter by pouring it into the dessert rings, filling them roughly up to 2 inches high.
- Cover the skillet with a lid and cook the pancakes on low heat for 14-17 minutes. Once the soufflé pancakes appear firm on top, gently remove the dessert ring and parchment paper.
- Carefully flip the pancakes to cook on the second side for an additional 2 minutes, or until golden brown and cooked through.
- Serve the fluffy pancakes as a stack of two and top with fresh fruit, such as strawberries, a sprinkle of crunchy nuts, and a drizzle of maple syrup or chocolate sauce.
Notes
- Nutritional details for reference only (calculated per pancake without toppings).
- This recipe makes 6 vegan soufflé pancakes, a portion size equals two pancakes.
- The pancakes are best enjoyed fresh and delicious topped with fresh fruit, dusted with powdered sugar and drizzled with chocolate syrup or pancake syrup.
- Store leftovers in an airtight container in the fridge and heat them on the stove or in the oven or air fryer before enjoying them warm.