My friend Fabiola suggested this simple recipe for vegan pancakes using aquafaba. Fluffy and delicious with either water (light version), your favorite plant-based milk, or soy yogurt. A protein-rich sweet, served with syrup (maple, agave, date, or vegan honey) and seasonal fruit or banana slices. Easy to prepare even with the Thermomix.
Sweet RECIPE WITHOUT eggs, butter, milk, and all its derivatives. Perfect for lactose-intolerant individuals. For a gluten-free version, use gluten-free pastry flour (rice flour is perfect).
Vegetarians can also try the oat flake pancakes.
VEGAN SWEET RECIPES
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All seasons
Vegan pancakes with aquafaba
- 4 tbsp aquafaba (liquid from canned chickpeas or chickpea cooking water)
- 1.67 cups all-purpose flour (for a gluten-free version, use rice flour)
- 2 tsp baking powder (sifted)
- 1.5 tbsp sugar (more or less according to preference)
- 1 pinch fine salt
- 2 tbsp peanut oil
- 1.25 cups plant-based milk (oat, almond, rice, soy, or use water for the light version)
Tools
- Stand Mixer
- Crepe Pan
- Spatula
Vegan pancakes
To whip the aquafaba, pour the cold liquid (from the fridge) into a clean bowl and start whipping it with an electric mixer at medium speed.
After a couple of minutes, increase the speed and continue until you achieve a fluffy and stable consistency, similar to whipped egg whites.
Whipped aquafaba tends to lose volume if not used immediately. To regain consistency, just whip it again for a few minutes.
Place all the dry ingredients (1.67 cups of flour, 2 tsp of sifted baking powder, 1.5 tbsp of sugar, and a pinch of salt) in a bowl and sift them with a hand whisk.
Add the liquids (2 tbsp of oil and 1.25 cups of milk), gradually to avoid lumps.
Then, mix everything together,
until you achieve a smooth and uniform mixture.
Using a cake spatula, gently fold in the whipped aquafaba,
until the mixture is homogeneous.
Heat the nonstick crepe pan, then use a ladle to pour the batter and create round pancakes.
Cook the pancakes for about one minute per side.
Enjoy the vegan pancakes drizzled with maple syrup.
STORING vegan pancakes
To store the pancakes, let them cool completely. If consuming within a few days, keep them in an airtight container in the fridge. For longer storage, freeze them by first placing them on a baking sheet and then transferring them to a freezer bag. Reheat as needed in a toaster, oven, or microwave.
FAQ (Questions and Answers)
How long can aquafaba be stored in the fridge?
Aquafaba can be stored in the fridge for about 3-5 days, well-sealed in a container.
How to replace eggs with aquafaba?
To replace an egg in a recipe, you can use aquafaba, the liquid from cooking chickpeas. Use 3 tablespoons of aquafaba for each egg needed. Lightly whip it to achieve a consistency similar to egg whites.
What is aquafaba used for?
Aquafaba is used as an egg substitute in vegan and gluten-free recipes, ideal for sponge cakes and generally for desserts, mousse, but also for binding and thickening sauces and doughs.
