Vegan Souffle Pancakes

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These crumpet-like pancakes are so satisfyingly soft and fluffy!


170ml Soy milk
1 tablespoon Apple cider vinegar
120g Plain flour
50g Caster sugar
20g Baking powder
60ml Aquafaba from 1 tin of chickpeas
0.25 teaspoon Cream of tartar
1 teaspoon Vanilla extract


In a jug, mix the soy milk and apple cider vinegar together and place to one side. The apple cider vinegar will cause the soy milk to curdle and go lumpy.

In a separate bowl, whisk together the flour, caster sugar and baking powder to make sure they are well combined.

In another bowl, whisk the aquafaba until it is bubbly. Add the cream of tartar and continue to whisk until it has turned white and is forming soft peaks.

Brush a flat bottomed crepe pan or frying pan and your 4 crumpet rings with a little vegetable oil. Place the pan with the four crumpet rings over a low heat and let them warm up while you mix the ingredients together.

Pour the soy milk / apple cider vinegar mix into the dry ingredients along with the vanilla extra and fold together with a spatula until just combined but still lumpy.

Add the whisked aquafaba to the bowl and again fold in gently until just combined. Divide the lump batter between the four crumpet rings filling them no more than 3/4 full as they will puff up and expand.

Cook on a low heat for 10-12 minutes or until the bottoms have cooked, the pancake batter is pulling away from the sides of the rings slightly and the top of the pancakes no longer look wet.

Carefully flip the rings over and cook for another 5-8 minutes or until the bottoms are cooked. Once cooked, run a spatula around the inside of the crumpet rings to release the pancakes. Serve with toppings of your choice while still warm.

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