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Vegan Fluffy Japanese Pancakes: Light, Airy, and Eggless Bliss

Discover the joy of Vegan Fluffy Japanese Pancakes, a delightful, plant-based breakfast option that's light, airy, and completely eggless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup lite canned coconut milk Any plant-based milk like almond or oat can work.
  • 1/4 cup aquafaba Acts as egg replacement; omit for Version #2.
  • 1 cup pastry flour Gluten-free flour can be used.
  • 1/2 teaspoon cream of tartar Can substitute with lemon juice or vinegar.
  • 1 teaspoon vanilla extract Use high-quality for best flavor.
  • 2 tablespoons sugar Maple syrup or agave can be used.
  • 1 teaspoon baking powder Ensure it’s fresh for best results.
  • a pinch salt Balances sweetness.

Equipment

  • Mixing Bowl
  • Electric mixer
  • whisk
  • spatula
  • Non-stick pan
  • ring molds

Method
 

Directions
  1. Prepare the Aquafaba: Drain a can of chickpeas, pour aquafaba into a bowl, and whip until stiff peaks form (3-5 minutes). Set aside.
  2. Combine Dry Ingredients: Sift together pastry flour, sugar, baking powder, cream of tartar, and salt in a separate bowl.
  3. Mix Wet Ingredients: Whisk together lite canned coconut milk and vanilla extract in another bowl until smooth.
  4. Incorporate Ingredients: Pour the wet mixture into the dry ingredients and fold gently until just combined, ensuring a slightly lumpy batter.
  5. Fold in Aquafaba: Carefully fold in whipped aquafaba into batter, maintaining the airy structure.
  6. Preheat Molds: Grease ring molds, heat a non-stick pan over low to medium-low heat.
  7. Cook Pancakes: Scoop 1/4 cup of batter into each mold, cover, and cook for 10-12 minutes until puffed and golden. Flip and cook for an additional 4-5 minutes.
  8. Serve Immediately: Remove from molds and serve warm with toppings like vegan butter or maple syrup.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 4gCalcium: 2mgIron: 6mg

Notes

For best results, measure carefully and avoid overmixing. Patience during cooking ensures perfect fluffiness.

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