Vegan Pancakes Made With Aquafaba Recipe

By jeenikeen

Ingredients

• For the Basic Dry Pancake Mix:
• 10 ounces all-purpose flour (about 2 cups; 280g)
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1 teaspoon (4g) kosher salt
• For Each Batch of Pancakes:
• 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
• 4 tablespoons (60g) sugar
• 1 2/3 cups (about 14 ounces; 400ml) almond, rice, or soy milk
• 1/4 cup (60ml) vegetable oil, plus more for cooking
• 2 teaspoons (10ml) vanilla extract
• 2 teaspoons (3g) zest from 1 lemon
• 2 teaspoons (10ml) cider vinegar or distilled white vinegar
• Vegan butter substitute and maple syrup, for serving

Details

Servings 16
Adapted from seriouseats.com

Preparation

Step 1

1. For the Dry Mix: Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.

2. For the Pancakes: Place chickpea liquid and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 6 minutes. Meanwhile, combine almond milk, vegetable oil, vanilla extract, lemon zest, and vinegar in a bowl. Add dry mix to wet mix and fold with a rubber spatula to combine (the mixture should remain lumpy). Fold in whipped chickpea liquid, being careful not to let it deflate too much.

3. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of vegan butter or oil to skillet or griddle and spread with a paper towel until no visible butter or oil remains. Reduce heat to low. Use a 1/4-cup dry measure to place 4 pancakes in skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 3 minutes. Carefully flip pancakes and cook on second side until golden brown and completely set, about 3 minutes longer. Serve pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and vegan butter.