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Vegan Japanese Souffle Pancakes
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5 from 1 vote

Vegan Japanese Souffle Pancakes

"Fuwa fuwa" translates to "fluffy fluffy" which is the perfect way to describe these Vegan Japanese Souffle Pancakes! Find out just how easy it is to make Fuwa Fuwa Pancakes egg and dairy free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: Japanese
Diet: Vegan, Vegetarian
Keyword: apple cider vinegar, aquafaba, caster sugar, cream of tartar, plain flour, soy milk
Servings: 2 people
Calories: 381.02kcal

Equipment

  • Crumpet rings

Ingredients

  • 175 ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla paste
  • 60 ml aquafaba from 1 tin of chickpeas
  • 0.25 tsp cream of tartar
  • 120 grams plain flour
  • 50 grams caster sugar
  • 20 grams baking powder

Instructions

  • In a jug, mix the soy milk and apple cider vinegar together and place to one side. The apple cider vinegar will cause the soy milk to curdle and go lumpy. This is good!
  • In a separate bowl, whisk together the flour, caster sugar and baking powder to make sure they are well combined.
  • In another bowl, whisk the aquafaba until it is bubbly. Add the cream of tartar and continue to whisk until it has turned white and is forming soft peaks.
  • Brush a flat bottomed crepe pan or frying pan and your 4 crumpet rings with a little vegetable oil. Place the pan with the four crumpet rings over a low heat and let them warm up while you mix the ingredients together.
  • Pour the soy milk / apple cider vinegar mix into the dry ingredients along with the vanilla extra and fold together with a spatula until just combined but still lumpy.
  • Add the whisked aquafaba to the bowl and again fold in gently until just combined.
  • Divide the lump batter between the four crumpet rings filling them no more than 3/4 full as they will puff up and expand.
  • Cook on a low heat for 10-12 minutes or until the bottoms have cooked, the pancake batter is pulling away from the sides of the rings slightly and the top of the pancakes no longer look wet.
  • Carefully flip the rings over and cook for another 5-8 minutes or until the bottoms are cooked.
  • Once cooked, run a spatula around the inside of the crumpet rings to release the pancakes. Serve with toppings of your choice while still warm.

Nutrition

Calories: 381.02kcal | Carbohydrates: 78.38g | Protein: 8.83g | Fat: 2.38g | Saturated Fat: 0.33g | Sodium: 1105.57mg | Potassium: 256.93mg | Fiber: 1.99g | Sugar: 28.91g | Vitamin A: 343.88IU | Vitamin C: 6.3mg | Calcium: 719.65mg | Iron: 4.35mg