Vegan pancakes with fennel coleslaw

Total time 1 h 10 mins

40 mins preparation time

30 mins cooking time

1 h waiting time

Aquafaba in pancakes is an excellent egg replacement, creating a fluffy texture when whipped. A well-seasoned coleslaw is key to this dish’s success, with Kikkoman Soy Sauce adding an extra savoury touch.

Ingredients

10 portion(s)

For the pancakes:

70 g

chilled aquafaba

10 g

icing sugar

10 g

potato starch

600 g

wheat flour

14 g

baking powder

10 g

bicarbonate of soda

700 ml

unsweetened soy milk

20 ml

apple cider vinegar

50 ml

rapeseed oil

For the coleslaw:

300 g

fennel (1 bulb with fronds), finely chopped

500 g

white cabbage, finely chopped

5 g

brown sugar

400 g

oranges

100 ml

Kikkoman Naturally Brewed Soy Sauce

2 g

freshly ground black pepper

20 g

sunflower or pumpkin seeds

Additional:

pink grapefruit

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 8. Nuts

Total weight per portion:

450 g

Weight per ingredient:

3 pancakes 100 g each
100 g coleslaw
50 g grapefruit

Preparation

Step 1

Beat the chilled aquafaba with a whisk for at least 5 minutes until stiff peaks form. Add the icing sugar and beat for 1 minute. Add the potato starch and beat for a further minute.

Step 2

Mix the wheat flour, baking powder and bicarbonate of soda in a bowl. Mix the soy milk with the cider vinegar and pour it into the bowl along with the oil. Mix all the ingredients vigorously until they combine. Carefully fold in half of the whipped aquafaba, then add the other half.

Step 3

Spoon the batter (approx. 100 g for each pancake) onto a dry, preheated pan and cook the pancakes for 3–4 minutes on each side until golden brown.

Step 4

Separate the fennel fronds for later use. Knead the fennel and cabbage together with sugar and salt in a bowl. Wash one orange with hot water, dry it, and grate some zest. Cut all the oranges in half and squeeze the juice into the cabbage mixture. Add the Kikkoman Soy Sauce and season with the pepper. Mix well, cover, and let stand for 1 hour.

Step 5

Roast the sunflower seeds in a dry pan and leave to cool on a plate.

Step 6

If necessary, drain off excess liquid from the coleslaw.

Step 7

Peel the grapefruit and remove the pith.

Step 8

Layer 2–3 pancakes with the coleslaw and grapefruit alternately. Garnish with the finely chopped fennel fronds.

Tip:

Sparkling water can be used as a substitute for eggs in a standard crêpe recipe. However, to achieve fluffy pancakes without eggs, stiffly whipped aquafaba is the key. Chilled chickpea water works best for whipping.

You can replace the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce depending on your preference.

Recipe-ID: F1081

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