Vegan Fluffy Japanese Pancakes for a Dreamy Breakfast Delight

Enjoy light and airy Vegan Fluffy Japanese Pancakes, a delightful breakfast treat that is both eggless and dairy-free.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

1 cup Lite Canned Coconut Milk Can substitute with almond milk or soy milk.
1 cup Pastry Flour Can substitute with all-purpose flour.
3 tablespoons Aquafaba Can be omitted; use additional milk if not available.
2 tablespoons Cornstarch Can be interchanged with potato starch.
2 teaspoons Baking Powder Ensure it's fresh.
1 teaspoon Cream of Tartar Can substitute with lemon juice or white vinegar.
2 tablespoons Sugar Adjust based on preference.
1/4 teaspoon Salt Can omit if desired.

Equipment

Mixing Bowls
whisk
non-stick skillet
ring molds

Method

Cooking Instructions

Prep the Ingredients: Measure out all ingredients for the pancakes.
Prepare Molds: Create ring molds to help maintain the shape.
Mix Wet Ingredients: Whisk together coconut milk and aquafaba.
Combine Dry Ingredients: Sift together flour, cornstarch, baking powder, and salt.
Combine Mixtures: Fold dry mixture into wet ingredients gently.
Cook Pancakes: Fill each mold halfway with batter and cover the pan.
Flip and Finish Cooking: Once bubbles appear, gently flip the pancakes.
Serve Immediately: Remove from molds and enjoy warm with toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month. Warm pancakes in the microwave or toaster before serving.

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