Vegan pancakes with fennel coleslaw
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
For the pancakes:
For the coleslaw:
Additional:
- 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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