Veggie Japanese souffle pancakes

Ingredients for veggie Japanese souffle pancakes:

• 80g (10 tablespoons 1 teaspoon) flour
• 80ml soy milk
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 teaspoons oil
• pinch of salt

Preparation of veggie Japanese souffle pancakes:

Pre-heat your pan or skillet over medium heat. You want it to be nice and hot before dropping in the batter. Add a thin layer of oil. I prefer using refined coconut oil because I find it works really well. When the pan is hot, lower the heat to medium-low.

Grease the insides of your ring molds before placing them on the pan. Make sure you have enough room between them to get a spatula under later. Spoon half the batter into one mold, then the other. You should hear a quiet sizzling sound. If you’re not using a mold, just spoon the batter into two tall piles. Cover the pan with a lid and let cook for 8 to 10 minutes.

After 8 to 10 minutes, the tops of the pancakes should not be glossy anymore. They should have some bubbles at the top and the sides should be looking dry. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes until the pancakes are completely cooked through.
Remove the pan from heat and uncover. You can gently press the centers of the pancakes to test if they are done. They should spring back easily. You can also use the toothpick method if you’re not sure. Just poke a toothpick through the center of the largest pancake and then take it out. If there is any batter clinging to the toothpick, your pancake is not cooked enough. You can just cover the pan back up and cook a little longer.

Afterward, remove the pancakes to a plate. Remove the ring mold by sliding a thin spatula or the back of a knife around to release the pancakes. Serve immediately with some vegan butter or cocoa whip and maple syrup. Watch out; they absorb syrup very readily so it’s easy to make these pancakes really sweet. I love to add some fruit on the side so the tanginess can balance out the sweetness. A big scoop of vegan ice cream would be awesome too. Whatever you choose, enjoy!