Whisking together oat and coconut flours with a deep hit of cacao and salted caramel protein creates these Choc & Biscoff soufflé pancakes. By steaming the batter in ring moulds on the stovetop, you achieve a delicate, airy lift that sits somewhere between a traditional hotcake and a light sponge. The process requires a bit of patience with the folding technique, but the result is a cloud-like texture that holds its own without needing heavy additions.

Once the pancakes are cooked through and have that signature height, they serve as a warm, subtly sweet base for bold toppings. A generous drizzle of melted Biscoff spread provides a spiced, caramelized contrast to the bitter dark cacao, while fresh banana slices and cacao nibs add necessary freshness and crunch. It is a satisfying weekend breakfast that feels like a project worth the effort.

If you don't have dedicated moulds, a simple DIY collar made from aluminum foil works just as well to keep the batter contained as it steams. These pancakes are best enjoyed fresh from the pan while the edges are still soft and the drizzle is warm, making for a morning meal that leans into a balanced indulgence.

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If you love the fluffy, cloud-like texture of these soufflé pancakes, you might also enjoy the ease of whipping up classic choc chip pancakes for a quick weekend breakfast. For those who can’t get enough of the caramelized, spiced flavor profile found in Lotus Biscoff, these creamy Biscoff cheesecake cups are the perfect chilled companion to serve alongside a warm stack of pancakes.

Key Ingredients

Oat flour: Provides the structural base for these airy soufflé pancakes.
Coconut flour: Works with the oat flour to help achieve the delicate, fluffy texture.
Cacao powder: Infuses the batter with a deep, rich chocolate flavor.
Protein powder: Adds nutritional density and helps stabilize the pancake batter structure.
Cookie butter: Drizzled over the finished pancakes for a signature spiced caramel sweetness.
Banana: Sliced and served as a fresh, fruity topping to complement the chocolate base.
Cacao nibs: Provides a subtle crunch and extra chocolate intensity to the finished dish.

More Ways To Use Biscoff

If you have extra spread on hand, this easy Lotus Biscoff dessert is a great way to showcase that signature spiced flavor without needing to turn on the stove.
For a sophisticated finish, try the cranberry curd tart with a Biscoff cookie crust, which balances the sweetness of the biscuits with a bright, tart fruit filling.
When you are in the mood for something comforting and aromatic, the coffee Biscoff banana cake combines two classic morning flavors into a dense, moist bake that pairs perfectly with your coffee.

Choc & Biscoff Souffle Pancakes

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Pancakes Ingredients

30g oat flour (blended oats)15g coconut flour15g unsweetened cacao powder32g salted caramel soy protein isolate @myvegan10g egg white protein powder @julianbakery / flax-meals// 1 egg but reduce water190g water/ milkPinch of salt8g margarine @marinfood_official / butter/ oil2g baking powder1g baking soda3g lemon juice/ ACV

Toppings

4g cacao nibs8g Biscoff Spread maple syrup waterBanana

Method

1. Sift the dry ingredients into a mixing bowl and whisk until well-combine2. Combine water/milk and dry ingredients together with spatula. Use a folding technique to mix everything until JUST combined and lumpy; rib to avoid over mixing3. Heat up ur pan on stovetop on medium4. Oil spray or place a piece of parchment paper on the frying pan and reduce the heat to low. Place the ring moulds on top and grease oil/ place parchment paper inside5. Spoon in the batter about half way. Pour a bit of water nearby the moulds and cover with a lid immediately6. Let them steam & cook for 8-10 mins or longer depending on the height of your ring mould (the pancake batter should be able to remove from the rings and the top of the pancakes no longer look wet)7. Carefully run a knife around the mould, and get the soufflés out8. Carefully remove the parchment paper around and flip them9. Let them cook for another 3-5 mins or until the bottoms are cooked. To check doneness, insert a toothpick in the middle of the pancake. It should come out clean or with a few cooked crumbs10. When it’s done, remove from the heat and place them on plate11. Place bananas & drizzle biscoff on top then finish them by adding some cacao nibs on top and they’re ready to serve!

Notes

if u don’t have soufflés mould, make them with aluminium foils (there’re tutorials on YouTube)

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