Japanese Soufflé Pancakes with Coconut Cream. Delicious, light, fluffy, and thick. Perfect for breakfast or dessert.
These are unlike your average pancake as they are very soft and they almost melt in your mouth. They originate from Japan and are usually eaten for dessert.
They pair wonderfully with the vegan coconut cream, peaches and mint. This recipe only takes 30 minutes and is simple to make if you follow the instructions.
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For this recipe
You will need the following ingredients:
4 free-range eggs, yolks separated from whites
2 tbsp oat milk
2 tsp vanilla extract
8 tbsp 1 tsp all-purpose flour
1 tsp baking powder
3 1/3 tbsp white sugar
Avocado oil for cooking
The fat from a 500 ml can of coconut milk do not use the liquids (save for another recipe)
1/4 cup vegan icing sugar
I’m using Conestoga Farms Free Range Eggs. I love using their eggs because they are from local Ontario farmers #supportlocal. By choosing eggs by Conestoga Farms, you’re choosing wholesome, local eggs produced by proud Ontario farmers and their families. Their eggs are certified local by Foodland Ontario. Look for the logo on the carton so that you know you’re supporting your local Ontario egg farmers.
Their products include premium eggs in Free Run Omega-3, Free Range, Organic and Hard Boiled and Peeled. These eggs are produced by Local Southwestern Ontario Farmers and distributed by Gray Ridge Egg Farms.
Conestoga Farms is proud to work with Gray Ridge Egg Farms in the distribution of eggs to fine retailers across the province. They are also proud members of Egg Farmers of Ontario and Egg Farmers of Canada, ensuring safe, quality egg production practices from the farm to the carton and beyond. For more information visit, www.conestogafarms.com
I wanted to thank Conestoga Farms for sponsoring this recipe so that I could share it with you.
Tips for a fluffy Souffle Pancake:
- Separate your egg whites from your egg yolks well. I mean well. Not a single trace of egg white should be left on the yolk. I do this by cracking the egg and then use my shells to pour the yolk into the other shell until all my egg whites have dropped into the bowl.
- When you whisk your meringue, I highly recommend an electric whisk. If you don’t have one, just be prepared to be whisking manually for awhile.
- The meringue should have stiff peaks. What do I mean by “stiff peaks”? When you take your whisk out of the meringue the meringue should be stuck to the as if gravity does not exist.
- Once you whisk your meringue, take a dollop of it to wet your matcha batter. This loosens that batter up so it’s easier and takes less time to fold in your meringue.
- The more you fold your meringue, all the air bubbles will escape leaving you with flat pancakes. So try not to fold the batter or overstimulate it.
Give it a try!
Well I hope you give my Japanese Soufflé Pancakes with Coconut Cream recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Disclaimer: This recipe was kindly sponsored by Conestoga Farms
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Japanese Soufflé Pancakes
- whisk or electric whisk
- 4 free-range eggs, yolks separated from whites
- 2 tbsp oat milk
- 2 tsp vanilla extract
- 8 tbsp 1 tsp all-purpose flour
- 1 tsp baking powder
- 3 1/3 tbsp white sugar
- Avocado oil for cooking
- Fat portion from 500 ml can of coconut milk do not use the liquids (save for another recipe)
- 1/4 cup vegan icing sugar
- In a mixing bowl, add coconut fat and icing sugar. Whisk with a hand mixer at a high speed for 5 minutes until thick. Refrigerate.
- In another mixing bowl, whisk the egg yolks until broken. Whisk in oat milk. Followed by vanilla extract until well combined. Sift in all-purpose flour and baking powder and whisk well.
- In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually add about 1 tsp of cane sugar to the egg whites, whisk again. Repeat process until there is no sugar left and stiff peaks have formed.
- Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
- Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
- In a non-stick griddle set on low heat, lightly grease with avocado oil. Once griddle is hot, ladle about 1/4 cup of pancake mixture. To the same, pancake add another 1/4 cup of the mixture on top to add height to pancake.
- Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Cook pancakes for 5-6 minutes on each side until golden brown. Serve with whipped coconut cream, peaches and mint.