Vegan Pancakes Made with Aquafaba

Ingredients

• 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 liquid from 1 can of low-sodium chickpeas
• 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

Directions

1. Make the dry mix by adding the flour, baking powder, baking soda, and salt to a roomy bowl, then whisk until everything is evenly blended.
2. For the pancakes, pour the chickpea liquid into the bowl of a stand mixer, add the sugar, and attach the whisk. Beat on high until the mixture holds stiff peaks, about 6 minutes. While that whips, stir together the almond milk, vegetable oil, vanilla extract, lemon zest, and vinegar in another bowl. Add the dry mix to the wet ingredients, then use a rubber spatula to fold them together; the batter should still have lumps. Gently fold in the whipped chickpea mixture, taking care to preserve as much volume as you can.
3. Warm a large nonstick skillet with a heavy base over medium for 5 minutes, or cook on an electric griddle instead. Slick the cooking surface with a little vegan butter or oil, then wipe it around with a paper towel until you cannot see any fat left on the pan. Turn the heat down to low. Scoop the batter with a 1/4-cup dry measure to make 4 pancakes, and cook until bubbles show up across the tops and the undersides are golden, about 3 minutes. Turn them carefully and cook the other side until the pancakes are golden and fully set, about 3 minutes longer. Serve right away, or hold them on a wire rack placed inside a rimmed baking sheet in a warm oven while you finish the remaining 3 batches. Serve with warm maple syrup and vegan butter.