Dairy-Free Japanese Souffle Pancakes

Step 1

In a mixing bowl, add eggs, oat milk and oil. Followed by vanilla extract. Whisk until foamy. Sift in all-purpose flour and whisk until well combined but do not over mix. The batter should still be runny.

Step 2

In another large mixing bow with egg whites. Add vinegar. Whisk at a high speed with hand mixer. Gradually add sugar in three portions. Beat egg whites JUST until you reach stiff peaks. Do not overbeat as this can cause for deflated pancakes. Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.

Step 3

Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.

Step 4

Transfer batter to a piping bag (optional).

Step 5

In a non-stick griddle set on low heat, lightly grease with avocado oil.

Step 6

Once griddle is hot, add enough batter into the pan forming a 3-4 inch wide pancake. Layer with more batter to make the pancake tall.

Step 7

Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid.

Step 8

Cook pancakes for 5-6 minutes on each side until golden brown and cooked on the inside. If they're still mushy inside, cook for another 2-3 minutes. If the pancake is undercooked, it can also cause for deflated pancakes.