
English: 
Hello friends and not yet friends,
Welcome back to Mary's Test Kitchen where
we're making super fluffy Japanese Souffle
Pancakes vegan.
We don't let the fact that Japanese souffle
pancakes are typically full of whipped egg
whites which is responsible for their incredible
height.
This version is egg-free, dairy-free and even
easier to make than the original. Made with
ingredients you probably already have in your
pantry.
And although the texture is not exactly the
same, they're still wonderfully light and
delicious with a touch of vanilla. They're
also super cute.
Ready?
Start with weighing out your flour. It's hard
to be really accurate with cups so I really

English: 
Hello friends and not yet friends,
Welcome back to Mary's Test Kitchen where
we're making super fluffy Japanese Souffle
Pancakes vegan.
We don't let the fact that Japanese souffle
pancakes are typically full of whipped egg
whites which is responsible for their incredible
height.
This version is egg-free, dairy-free and even
easier to make than the original. Made with
ingredients you probably already have in your
pantry.
And although the texture is not exactly the
same, they're still wonderfully light and
delicious with a touch of vanilla. They're
also super cute.
Ready?
Start with weighing out your flour. It's hard
to be really accurate with cups so I really

English: 
really really encourage you to get a kitchen
scale if you can. They're typically very inexpensive.
Mine was less than 20 bucks and it's just
super useful.
By the way, I'm using regular all-purpose
flour but an all-purpose gluten-free flour
should work too.
Then baking powder,
baking soda,
and sugar. Any kind you like.
And salt.
Mix the dry ingredients all together very
well. Then it's time to get wet.
I'm using soy milk. Use any kind you like
but don't forget to shake it first.
Add apple cider vinegar which will react with
the baking soda and give the batter extra
lift.
A couple teaspoons of oil prevents gumminess.
I don't recommend oil alternatives like apple
sauce in this particular recipe. Souffle pancakes
aren't an everyday thing so just go with it.

English: 
really really encourage you to get a kitchen
scale if you can. They're typically very inexpensive.
Mine was less than 20 bucks and it's just
super useful.
By the way, I'm using regular all-purpose
flour but an all-purpose gluten-free flour
should work too.
Then baking powder,
baking soda,
and sugar. Any kind you like.
And salt.
Mix the dry ingredients all together very
well. Then it's time to get wet.
I'm using soy milk. Use any kind you like
but don't forget to shake it first.
Add apple cider vinegar which will react with
the baking soda and give the batter extra
lift.
A couple teaspoons of oil prevents gumminess.
I don't recommend oil alternatives like apple
sauce in this particular recipe. Souffle pancakes
aren't an everyday thing so just go with it.

English: 
Finally, a bit of vanilla extract will make
these pancakes smell heavenly. If you wanted
to get wild and sub rum extract or hazelnut
flavour...you do you!
Then mix the wet ingredients together.
And then incorporate the dry too. Go gently
because you really don't want to over mix
this. Over mixing can really gum up the texture
so just stir until there are no dry bits left.
We're almost there...
Just check the bottom that there's no lump
of flour there...
And...
we can
Stop.
Stop, Mary, Stop!
Okay, not too bad. This will work.
Now let's go over to the stove with some refined
coconut oil on a pan over medium heat. You
can use whatever oil really, but I find coconut
oil works really well and refined because
I don't want my pancakes to taste like coconut
today.
When the pan is nice and hot, also add your
greased ring molds.

English: 
Finally, a bit of vanilla extract will make
these pancakes smell heavenly. If you wanted
to get wild and sub rum extract or hazelnut
flavour...you do you!
Then mix the wet ingredients together.
And then incorporate the dry too. Go gently
because you really don't want to over mix
this. Over mixing can really gum up the texture
so just stir until there are no dry bits left.
We're almost there...
Just check the bottom that there's no lump
of flour there...
And...
we can
Stop.
Stop, Mary, Stop!
Okay, not too bad. This will work.
Now let's go over to the stove with some refined
coconut oil on a pan over medium heat. You
can use whatever oil really, but I find coconut
oil works really well and refined because
I don't want my pancakes to taste like coconut
today.
When the pan is nice and hot, also add your
greased ring molds.

English: 
These are just made with folded up foil.
And add half the batter to
each of the molds.
Just spoon it in.
You don't have to use a mold, by the way,
they'll just look nicer.
If you don't have molds, just pour it on into a pile
Two piles.
I did order a couple of stainless steel molds
but they ended up being too tall so if you
decide to get some, just make sure they're
only about an inch tall. And 3 inches wide,
if you want the same shape as mine here.
Ideally, the batter should come up about halfway.
These are a wee bit over full...
you'll see what I mean later.
Lower the temperature to medium-low, that
was a 3 on my dial, and cover the pancakes
so they can cook slowly. About 10 minutes.
I know, that's a long time but it's because
they're so thick.

English: 
These are just made with folded up foil.
And add half the batter to
each of the molds.
Just spoon it in.
You don't have to use a mold, by the way,
they'll just look nicer.
If you don't have molds, just pour it on into a pile
Two piles.
I did order a couple of stainless steel molds
but they ended up being too tall so if you
decide to get some, just make sure they're
only about an inch tall. And 3 inches wide,
if you want the same shape as mine here.
Ideally, the batter should come up about halfway.
These are a wee bit over full...
you'll see what I mean later.
Lower the temperature to medium-low, that
was a 3 on my dial, and cover the pancakes
so they can cook slowly. About 10 minutes.
I know, that's a long time but it's because
they're so thick.

English: 
And you can see they've puffed up a lot - this
is after about 5 muntes. They're past the
edge of the mold but this is okay. Much more
and it would not be good. But this is okay.
After about 10 minutes, the tops should look
dry and there should be some bubbles too.
Go ahead and flip them. You might need a little
finessing with a spatula, especially if your
non-stick is not non-stick anymore.
Make sure there's still some oil under there as well
Before you cook that other side.
Here I'm just, kind of,
distributing the oil to make sure there's enough there.
Then you can cover and cook for another three
minutes or so.
They should smell pretty awesome by now.

English: 
And you can see they've puffed up a lot - this
is after about 5 muntes. They're past the
edge of the mold but this is okay. Much more
and it would not be good. But this is okay.
After about 10 minutes, the tops should look
dry and there should be some bubbles too.
Go ahead and flip them. You might need a little
finessing with a spatula, especially if your
non-stick is not non-stick anymore.
Make sure there's still some oil under there as well
Before you cook that other side.
Here I'm just, kind of,
distributing the oil to make sure there's enough there.
Then you can cover and cook for another three
minutes or so.
They should smell pretty awesome by now.

English: 
You can check for doneness by gently pressing
the centers. They should spring back easily...this
takes some experience so even if you're not
sure, just give it a touch so you get familiar
with the sensation.
I'm just checking the bottoms..and these are
done.
Take them off the heat and let them cool maybe
a minute or two before taking off the molds.
This one slid off relatively easily. If yours
are sticking, just use the back of a knife
or use a thin spatula to go around the sides.
And here we go. Plating with some sliced apricots.
One is really enough but for the 'gram, let's
stack.

English: 
You can check for doneness by gently pressing
the centers. They should spring back easily...this
takes some experience so even if you're not
sure, just give it a touch so you get familiar
with the sensation.
I'm just checking the bottoms..and these are
done.
Take them off the heat and let them cool maybe
a minute or two before taking off the molds.
This one slid off relatively easily. If yours
are sticking, just use the back of a knife
or use a thin spatula to go around the sides.
And here we go. Plating with some sliced apricots.
One is really enough but for the 'gram, let's
stack.

English: 
What do you think? Beautiful or what?
I was actually out of vegan butter so this
is a little scoop of cocowhip.
Before adding the best syrup in the world:
Maple syrup.
And right on time, my boyfried started watching
Star Wars. So no more background sound for
the rest of the video because I need that
adsense.
Let's take a look inside.

English: 
What do you think? Beautiful or what?
I was actually out of vegan butter so this
is a little scoop of cocowhip.
Before adding the best syrup in the world:
Maple syrup.
And right on time, my boyfried started watching
Star Wars. So no more background sound for
the rest of the video because I need that
adsense.
Let's take a look inside.

English: 
Friends, I'm literally getting hungry as I
edit this.
It was so good. The inside is nice and soft
and no signs of gumminess. Thank goodness.
This fluffiness just soaks up that maple syrup
and tastes so good.
It's literally cake. You're eating cake for
breakfast and it's glorious.
Make this, live like a flipping queen and
thank me later.
Thank YOU for watching all the way to the
end. I hope you liked this video.
If you did, please give it a thumbs up and
subscribe if you haven't already for more
easy vegan recipes.
Bye for now!

English: 
Friends, I'm literally getting hungry as I
edit this.
It was so good. The inside is nice and soft
and no signs of gumminess. Thank goodness.
This fluffiness just soaks up that maple syrup
and tastes so good.
It's literally cake. You're eating cake for
breakfast and it's glorious.
Make this, live like a flipping queen and
thank me later.
Thank YOU for watching all the way to the
end. I hope you liked this video.
If you did, please give it a thumbs up and
subscribe if you haven't already for more
easy vegan recipes.
Bye for now!
