Plant-based soufflé pancakes

Plant-based soufflé pancakes

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 327 kcal
, Fat: 15 g
, Carbohydrate: 51 g
, Protein: 8 g

Get your day off to the best possible start with these fluffy pancakes! We've seen fluffy soufflé pancakes time and time again on Instagram and tried to recreate them without much luck. Recently, we came across a new recipe – plant-based and super simple. We made a few amendments to suit our taste and now it's perfect!


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To prepare the moulds

coconut oil


160 g white flour
2 tsp coconut palm sugar
1 tsp baking powder
2 pinches salt
1 ½ dl almond drink
2 tbsp cashew cream
2 tbsp coconut oil


coconut oil for frying
1 dl maple syrup
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How it's done

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To prepare the moulds

Make four rings approx. 3 cm high (and approx. 5 cm in diameter) using aluminium foil, thoroughly grease the insides.


Mix the flour, sugar, baking powder and salt in a bowl, create a well in the middle. Combine the almond milk, cashew butter and coconut oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth.


Heat the oil in a non-stick frying pan. Place the moulds in the pan, fill up to half way with the batter. Reduce the heat, cover and cook over a low heat for approx. 7 mins. until the underside separates from the pan. Carefully turn the moulds and cook for a further 5 mins. Loosen the pancakes from the moulds, serve with maple syrup.

Good to know
Note: Dispose of the aluminium foil in the aluminium container at the recycling point.

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