Dairy-Free Japanese Pancakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Servings 8 pancakes
Recipe Ingredients:
  • 1 1/2 cup all-purpose unbleached flour
  • 3 tbsp. powdered sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/4 cup Pacific Foods Organic Almond Vanilla Single Serve
  • 4 tbsp. coconut oil melted and cooled (plus more for greasing pan)
  • 1 egg yolk
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1/4 cup maple syrup to serve
  • 1/2 cup fresh berries, to serve
  • 1/2 cup dairy-free yogurt to serve
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together plant-based beverage, melted and cooled coconut oil, and egg yolk.
  • Beat the egg whites and cream of tartar together in a separate bowl with an electric mixer for 2 minutes, or until stiff peaks form.
  • Stir the milk mixture into the flour mixture until just combined. Stir in ⅓ of the fluffy egg white mixture into batter. Fold remaining egg white mixture into batter until just combined.
  • Grease the inside of mold rings with coconut oil or cooking spray and heat a large nonstick skillet over medium-low heat. Grease nonstick skillet with coconut oil or cooking spray.
  • Make the pancakes: add the prepared molds to heated skillet. Carefully fill each skillet with ½ cup pancake batter, filling the mold about halfway. Cover skillet with a lid and cook until the batter rises and is golden on the bottom, about 5 minutes. Using a spatula, carefully flip pancake molds, cover with lid, and cook an additional 5 minutes.
  • Transfer mold to a plate and carefully remove ring mold.
  • Repeat process with remainder of batter, greasing the skillet and molds with coconut oil or cooking spray again.
  • Serve Japanese Pancakes with maple syrup, dairy-free yogurt and berries.


Special equipment for these Japanese Pancakes are four 3-inch-wide by 2 ½-inch high ring molds.