Vegan Pancakes Made With Aquafaba Recipe
What do you need?
How to make?
For the Basic Dry Pancake Mix:
10 ounces all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
For Each Batch of Pancakes:
4 tablespoons sugar
1 2/3 cups almond, rice, or soy milk
1/4 cup vegetable oil, plus more for cooking
2 teaspoons vanilla extract
2 teaspoons zest from 1 lemon
2 teaspoons cider vinegar or distilled white vinegar
Vegan butter substitute and maple syrup, for serving
Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
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 . Fold in whipped chickpea liquid, being careful not to let it deflate too much. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes . 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.