Fluffy Pan Cake

Fluffy Pan Cake

Joe Lovell
Joe Lovell
Feb 18th 2021

Ingredients (Makes 2 HUGE Pan Cakes)🌱

Dry Mix:

  • 120g self-raising flour
  • 20g potato starch
  • 40g caster sugar
  • 20g baking powder
  • 1tsp table salt

Wet Mix:

  • 180ml light canned coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 60ml aquafaba (no sodium chickpeas - chickpea water from the can)
  • 1/4 tsp cream of tartar

Method 📋

  1. Preheat the oven to 180C.
  2. Mix the coconut milk with the cider vinegar and vanilla extract. Leave to thicken slightly.
  3. Sieve all the dry ingredients into a bowl. Add a well in the bowl and pour in the coconut milk. Fold together but make sure you do not over mix. (If it's lumpy that's fine)
  4. Beat the aquafaba with an electric whisk, until it froths, then add the cream of tartar. Whisk until it forms stiff peaks.
  5. Add the aquafaba into the pan cake mix. For best results, Genty fold it in, to keep it light and fluffy.
  6. Place a non-stick pan on low heat. Add a small amount of sunflower oil to the pan.
  7. Line two 5 cm round rings with parchment paper. Add the rings into the pan and pour the mixture evenly between the 2 rings.
  8. Cover the pan with a lid.
  9. Once the pancakes start to look firmer on the top, carefully flip them over (we missed a couple of times) and cook for another 5-8 minutes on the stove.
  10. Enjoy with berries, maple syrup and icing sugar!


Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants

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