Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Indulge in a protein-packed breakfast adventure with these fluffy Vegan Protein Soufflé Pancakes! Whip up a storm with aquafaba for that perfect airy texture, while the rich cacao powder adds a delicious chocolatey twist. Top with fresh fruit, nuts, and a drizzle of maple or chocolate syrup for a morning treat that's as satisfying as it is energising.

Prep time: 20 minutes

Cook time: 16 minutes

Ingredients (makes 6 pancakes)


  1. In a large mixing bowl, combine the plain flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, powdered sugar, and cacao powder.
  2. In a separate bowl, mix together the plant milk and apple cider vinegar. Set aside for a few minutes to allow it to curdle, then stir in the vanilla extract.
  3. Whip the aquafaba until stiff peaks form, resembling the consistency of whipped egg whites.
  4. Combine the whipped aquafaba with the curdled milk mixture, and then fold this into the dry ingredients until a smooth batter forms.
  5. Line dessert rings with parchment paper and preheat a skillet over low-medium heat.
  6. Place parchment paper into the skillet, then position the lined dessert ring on top. Pour the batter into the ring, filling it roughly 2 inches high.
  7. Close the skillet with a lid and cook the pancake on low heat for 14-17 minutes. Once the pancake appears firm on top, gently remove the dessert ring and parchment paper.
  8. Carefully flip the pancake to cook on the second side for an additional 2 minutes, or until golden brown and cooked through.
  9. Serve the chocolate protein pancakes with fresh fruit, such as strawberries, a sprinkle of crunchy nuts, and a drizzle of maple syrup or chocolate sauce.

For reference only; Serving size per serving (Serves 6)

Calories  186Kcal
Total Fat 2g
Saturated Fat 1g
Sodium 229mg
Total Carbohydrate 28g
Fibre 2g
Sugar 4g
Protein 10g