Aquafaba (the juice of soaked chickpeas) is incredibly versatile. It is a major canned staple, used for hummus, curries and salads, and often a must in the vegan or vegetarian pantry. When we learned you could use the liquid from canned chickpeas as an egg replacer, we were extremely intrigued. As we are attempting to utilize EVERYTHING we can from our kitchen during quarantine, in alignment with zero-waste, aquafaba was a must-try. When whipped with sugar, aquafaba has such a powerful structure that it can make a vegan meringue! Check out the Edgy Veg meringue recipe (+ brownies, whiskey sours and other links that use the amazing abilities of aquafaba).
Quarantine has given many an ability to have slower mornings, the grab-and-go breakfast of Before Times at best an avocado toast, and worst, nothing. We found this fluffy vegan pancake recipe on Serious Eats then modified it to a gluten-free mixture after multiple tries (click the original recipe if refined white flour is your forte). For an additional topping we fried some apples that were less fresh: a great recipe for these are on the cute Simply Whisked website. Ours makes about 16 pancakes and an electric hand-mixer is best (we bought a new one to try Dalgona coffee… some things are very difficult to whisk by hand).
Dry Pancake (Bowl 1):
- 2 Cups Bob’s Red Mill All-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons cinnamon
- 2 teaspoons nutmeg
Wet Ingredients (Bowl 2):
- 1 2/3 cups vegan milk (we prefer almond)
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 teaspoons apple cider vinegar
Aquafaba (Bowl 3):
- 5 tablespoons liquid from low-sodium chickpeas
- 4 tablespoons refined white sugar
- Spray or oil for pan
- Vegan butter substitute
- Maple syrup, for serving
- Confectioner sugar
Step 1. Whisk all the dry ingredients in the 1st bowl.
Step 2. Mix wet ingredients in the 2nd bowl (keep in mind size, you will have to add the dry and aquafaba mix to bowl #2). Do not overstir but make sure it is somewhat blended.
Step 3. Whisk Aquafaba and sugar on high in 3rd a separate bowl for about 6 minutes. It will form fluffy peaks.
Step 4. Fold in dry ingredients to wet ingredients so it is all combined. Batter will be somewhat lumpy still. Fold in Aquafaba “eggs” while still fluffy, do not overmix.
Step 5. Prep skillet! Use a vegan butter or vegetable oil on high heat, then remove excess. Once prepared, reduce to low-medium heat. Use a ¼ cup to pour batter for each pancake. Allow for bubbles before flipping with spatula. Do not press down on pancakes. Patience is required for the vegan mixture and to keep the cakes “fluffy”. Enjoy! xo
Main Illustration: Fran Labuschagne