Vegan Pancakes Made With Aquafaba Recipe Recipe

Name: Vegan Pancakes Made With Aquafaba Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
2
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.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Pancakes Made With Aquafaba Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pancakes Made With Aquafaba Recipe

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