My most recent trip to Japan left me feeling inspired to do a lot of things, one of them being to experiment more with the food I create. During our visit we saw a lot of eateries offering thick and fluffy pancakes that looked amazing, but unfortunately weren’t vegan friendly, so I decided I had to try to recreate them at home. I was honestly so surprised with how great these turned out, I had to share the recipe!

Note: you will need a pancake mould (or a deep metal ring) in order to make this recipe.


Ingredients (serves 4)

  • 1½ cups spelt flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbs raw sugar
  • 1 tsp vanilla extract
  • 2 tsp ‘no egg’ egg replacer + 4 tbs of water
  • 1 cup unsweetened almond milk
  • 1 tbs apple cider vinegar


  1. In a bowl mix almond milk and apple cider vinegar to create a buttermilk
  2. In a small bowl together ‘no egg’ and water to create an egg replacer
  3. Sift together dry ingredients (spelt flour, raw sugar, salt, baking soda, baking powder) in a large mixing bowl
  4. Add the vanilla, almond milk, and egg replacer mixtures to the dry ingredients
  5. Whisk all together until a smooth batter is formed
  6. Cut a strip of baking paper and line the inside of a pancake mould or deep metal ring
  7. Place the mould in a non-stick pan and heat on a low temperature for a few minutes, pour in the batter mixture until it reaches the halfway mark on the mould
  8. Cook for approximately 4 minutes, when bubbles begin to appear and it is visibly less liquid, flip quickly, and cook for a further 4 minutes
  9. To serve, garnish with whatever fruits, nuts, or spreads you desire



    1. I’ve seen some people use egg rings and other use cardboard that they fashioned into the shape of a ring, but I’m not sure how well these would work :,)


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