Fluffy, moist, thick yet light: All a yummy pancake should be…and these are vegan! I have tasted vegan pancakes before and um, yeah, OK, they were good, but I was never impressed–Well, not anymore– I cannot believe I achieved it! I think the secret for their fluffiness is the whipped-up aquafaba that I use in my batter. It’s simply drained liquid from canned beans (preferably organic), usually chickpeas, but cannellini or even kidney beans will also do (don’t you worry, you won’t taste the beans, trust me!!!): I just whisk it briefly with a fork before adding the other ingredients! Also, make sure to pour the batter on a very hot griddle. These are now my easy go-to pancakes any time I am in the mood for pancakes, and that’s saying something!
Watch me make them in my kitchen, here!
- ¼ cup aquafaba*
- 1 cup almond milk (unsweetened)
- 1 Tbsp extra virgin olive oil (cold -pressed)
- 1 cup whole white wheat flour
- 1 tsp baking powder
- Place aquafaba in a medium bowl and whisk slightly with a fork so that it starts to foam.
- Add the almond milk and oil and stir well with a spoon.
- Add the flour and baking powder and mix again with a spoon.
- Preheat a large nonstick skillet or griddle until very hot.
- Pour the batter with a ladle (about ¼ cup full) onto the hot pan or griddle.
- Cook until you see some bubbles on the surface, 2 to 3 minutes.
- Flip and cook until golden brown on the other side, 2 to 3 minutes more.