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!
- 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.
EPILOGUE!
HI Catherine, I don’t have a problem with the eggs (I always use organic free range), but I choose to avoid all wheat products for better gut health. Do you have a gluten free version of these pancakes?
And I would be interested to know where you sit with the dairy issue.. the French love their cream, cheese and butter in everything!
Merci
Hi Nici, the dairy issue is an interesting one which I wrote a blog about a while back. I think you will find it useful. https://cuisinicity.com/milk-and-dairy/
If I didn’t want to use here aquafaba then how much egg should I use?
Anna
Hi Anna, Great question! I would use 3 eggs to replace the aquafaba, based on these other yummy pancake recipes: https://cuisinicity.com/?s=pancakes. Hope this helps; please keep us posted!
Donna Saliter
Web Manager
Cuisinicity.com
Hi Anna,
I think I would only use 2 eggs because this recipe calls for 1 cup flour, whereas my regular pancakes which call for 3 eggs use 1 1/2cup. Worth a try! (I love that you looked into it for me, just the same, Donna, thank you thank you!) https://cuisinicity.com/banana-hazelnut-pancakes/ ; https://cuisinicity.com/pumpkin-cinnamon-walnut-pancakes/
Other recipes that I’ve seen using aquafaba most of them seem to whip it up but I noticed your recipe to is not do that
Hi Philip, you notice I whisk it briefly before starting but that’s all that’s needed for these pancakes!
Hi Phillip, I actually whisk it with a fork to begin, no need to whip, and it’s just delightfully light!
I’m looking forward to trying the vegan pancakes
DES PANCAKES que je peux Enfin MANGER……
Merci Madame , j’adore les pancakes mais il y a longtemps que je n’ai plus pu m’offrir ce petit moment…pour des raisons de SANTé
MAIS Là .DECOUVRIR VOTRE RECETTE à BASE DE AQUAFABA MAIS QUEL GENIE DE VOTRE PART DE CREER VOTRE RECETTE ET EN PLUS C’EST EXCELLENT. J’AI UNE PENSéE POUR VOUS TOUS LES DIMANCHES MATIN. MERCI MERCI
Hahaha Mme Nata, j’entends votre enthousiasme depuis la France,jusque dans ma cuisine!!
Merci à Vous!!
(translation: I can hear your enthusiasm from France all the way to my kitchen!!)
You did Great with one hand !!!
Thank you Tracey, a bit awkward but it worked!! 🙂
Can’t wait to try them. Is there a recipe?
Hi Dianne, I see the recipe right here above the YouTube videos. Can you see it?
Hi Diane, the recipe is on this page, if you scroll up! Enjoy 🙂