Vegan Soufflé Pancakes | Best Recipe | Japanese | Zucker&Jagdwurst

Ingredients

• For the batter:
• 100 ml (0.5 cup) water from a can of chickpeas (aquafaba)
• 8 g (0.3 oz) cream of tartar baking powder
• 1 tsp xanthan gum
• 100 g (1 cup) powdered sugar
• 200 g (2 cups) wheat flour (type 405) or spelt flour (type 603)
• 200 ml (1 cup) plant-based milk
• 1 pinch of salt
• 1 tsp vanilla flavoring
• neutral vegetable oil
• To serve:
• fresh berries, maple syrup, vegan butter, vegan chocolate cream