These have been my new go-to winter pancakes for some time now. They are just so tasty and much more macro-friendly than most pancake recipes out there. I love making these fluffy and light pancakes using aquafaba, which gives them an amazing texture. Perfect for a cozy weekend breakfast or brunch!
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Chefadora AI has the answer - timers, swaps, step-by-step help.
Using an electric mixer, whip the aquafaba until it becomes like whipped egg whites.
In a separate bowl, mix all the other ingredients.
Add the whipped aquafaba progressively and combine softly.
Cook your pancakes in a pan.
Once bubbles are popping on top, flip and repeat on the other side.
Enjoy just like that or spread as you wish!
Reserve the cooking juice from chickpeas during the week to batch-make pancakes on the weekend.
Using aquafaba makes the pancakes fluffy and light.
Serve with peanut butter or a chick-choc spread for added flavor.
What is aquafaba?
Aquafaba is the liquid from cooked chickpeas, often used as a vegan substitute for egg whites.
Can I use a different plant milk?
Yes, you can use any plant milk of your choice, such as almond, soy, or oat milk.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles start to pop on the surface.
Can I make the soy flour at home?
Yes, you can make soy flour at home by grinding dried soybeans into a fine powder.
Is the apple vinegar necessary?
The apple vinegar is optional but can add a slight tang and help with the fluffiness of the pancakes.
