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Vegan Fluffy Japanese Pancakes

Vegan Fluffy Japanese Pancakes: A Sweet Twist on Tradition

These Vegan Fluffy Japanese Pancakes offer a delightful, eggless, and dairy-free breakfast option with incredible fluffiness and a unique twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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 substitute with almond or soy milk if desired
  • 1/4 cup aquafaba omit for Version #2
  • 1 cup pastry flour can be replaced with all-purpose or gluten-free blend
  • 1 teaspoon cream of tartar can substitute with lemon juice or vinegar
  • 2 tablespoons sugar coconut sugar or other sweeteners work
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt optional for a sodium-free version
Serving Suggestions
  • 2 tablespoons vegan butter to melt on warm pancakes
  • 1 cup powdered sugar for sprinkling on top
  • 1/2 cup maple syrup classic syrup pairing
  • 1 cup fresh fruit such as berries or banana slices

Equipment

  • Mixing bowls
  • Ring molds
  • Non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare your ring molds, about 1 inch in height and 3.5 inches in diameter.
  2. In a large mixing bowl, sift together the pastry flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the lite canned coconut milk, aquafaba, and cream of tartar until smooth.
  4. Gently pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined.
  5. Preheat a non-stick skillet over low heat and lightly oil the ring molds. Fill with batter halfway.
  6. Cook for 3-5 minutes until bubbles form on the surface, then flip and cook for another 3-5 minutes.
  7. Remove the molds and serve warm with syrup, powdered sugar, or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gCalcium: 50mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 2 days. Freeze pancakes individually for up to 1 month, separating layers with parchment.

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