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Vegan Fluffy Japanese Pancakes

Vegan Fluffy Japanese Pancakes: Light & Airy Bliss at Home

Indulge in Vegan Fluffy Japanese Pancakes, a light and airy breakfast treat that you can easily make at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Lite Canned Coconut Milk Can substitute with any light non-dairy milk like almond or oat milk.
  • 1 cup Pastry Flour Can be swapped for all-purpose flour or gluten-free flour for a GF option.
  • 1 tablespoon Baking Powder Ensure it's fresh for the best results.
  • 1 teaspoon Cream of Tartar Can be substituted with lemon juice or vinegar if needed.
  • 2 tablespoons Sugar Can substitute with maple syrup or coconut sugar.
  • 1 teaspoon Vanilla Extract Feel free to try almond extract for a unique twist.
  • 1 cup Aquafaba (optional) Serves as an egg replacer for added fluffiness.
For Serving
  • 2 tablespoons Vegan Butter Can use homemade coconut whipped cream for extra flair.
  • Fresh Fruits Berries or banana slices for topping.
  • Powdered Sugar For dusting and presentation.

Equipment

  • Mixing bowls
  • electric mixer
  • Non-stick skillet
  • Ring molds

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare Aquafaba - If using aquafaba, whisk the liquid from a can of chickpeas until stiff peaks form.
  2. Step 2: Mix Dry Ingredients - Sift together pastry flour, baking powder, cream of tartar, and sugar in a bowl.
  3. Step 3: Combine Wet Ingredients - Whisk together coconut milk and vanilla extract until well blended.
  4. Step 4: Combine Mixtures - Gently fold wet mixture into dry ingredients until just combined.
  5. Step 5: Fold in Aquafaba - Carefully fold in whipped aquafaba into the batter.
  6. Step 6: Prepare Ring Molds - Prepare the cooking area with greased ring molds.
  7. Step 7: Cook Pancakes - Pour batter into molds, cover, and cook over low heat.
  8. Step 8: Serve Warm - Serve warm pancakes with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gSodium: 180mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 2mgIron: 6mg

Notes

These pancakes can be stored in the fridge for up to 2 days and frozen for up to 3 months. Reheat as needed.

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