Step 1

In a large mixing bowl, combine flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, powdered sugar, and cacao powder.

Step 2

In a separate bowl, mix together the plant milk and apple cider vinegar. Set aside for a few minutes to allow it to curdle, then stir in the vanilla extract.

Step 3

Whip the aquafaba until stiff peaks form, resembling the consistency of whipped egg whites. Combine the whipped aquafaba with the curdled milk mixture, and then fold this into the dry ingredients until a smooth batter forms.

Step 4

Line dessert rings with parchment paper and preheat a skillet over low-medium heat. Place a small sheet of parchment paper into the skillet, then place the lined dessert rings on top. Add a spritz of cooking spray into each dessert ring to prevent sticking.

Step 5

Divide the pancake batter by pouring it into the dessert rings, filling them roughly up to 2 inches high.

Step 6

Cover the skillet with a lid and cook the pancakes on low heat for 14-17 minutes. Once the soufflé pancakes appear firm on top, gently remove the dessert ring and parchment paper.

Step 7

Carefully flip the pancakes to cook on the second side for an additional 2 minutes, or until golden brown and cooked through.

Step 8

Serve the fluffy pancakes as a stack of two and top with fresh fruit, such as strawberries, a sprinkle of crunchy nuts, and a drizzle of maple syrup or chocolate sauce.