Vegan Fluffy Japanese Pancakes

Step 1

Combine the coconut milk and apple cider vinegar together and set aside. If making version #2, stir in coconut yogurt as well.

Step 2

Add pastry flour, potato starch, sugar, baking powder, nutritional yeast and black salt to a bowl and whisk to combine. Make a well in the middle of the dry ingredients and pour in the 'buttermilk' and vanilla. Gently stir together until JUST combined. It's okay if you still see some lumps of flour DO NOT over mix. Heat a large, deep pan over medium heat.

Step 3

In another bowl, use a hand held electric mixer and whip up the aquafaba. Add in the cream of tartar and whisk until foamy. Gently fold in the aquafaba using a spatula (skip this step if making version #2).

Step 4

Fluffy Pancakes (3 cm height): the batter will be enough for about Cover the pan and let them cook for 9-12 minutes.

Step 5

Extra Fluffy Pancakes (5 cm height): the batter will be enough for Cover the pan with a lid and let them cook for 14-17.

Step 6

Fluffy Pancakes (3 cm height): 5-8 minutes

Step 7

Extra Fluffy Pancakes (5 cm height): 10-15 minutes

Step 8

To test doneness, insert a toothpick in the middle of one of the pancakes. It should come out clean or with a few cooked crumbs.

Step 9

Once cooked, turn off and remove from heat. Transfer the pancakes onto a plate and remove the ring mold and parchment paper. If you find the pancake stuck to the ring mold, use a thin knife and carefully run it around the ring mold to remove the pancake.

Step 10

Serve with vegan butter, fruits, coconut whip cream and maple syrup and devour!!