Plant-based soufflé pancakes

Name: Plant-based soufflé pancakes
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 160 g white flour; 2 tsp coconut palm sugar; 1 tsp baking powder; 2 tbsp cashew cream; 1 dl maple syrup; 1 ½ dl almond drink; coconut oil; 2 tbsp coconut oil; 2 pinch salt

Vegan breakfast

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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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!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 pieces

To prepare the moulds
	coconut oil

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

Pancakes
	coconut oil for frying
1 dl	maple syrup

How it's done

To prepare the moulds

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

Batter

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.

Pancakes

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.

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