Vegan Pancakes With Aquafaba for A Lazy Day
I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.
When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!
So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!
Vegan Pancakes With Aquafaba for A Lazy Day
Ingredient:
- 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tbsp Unrefined Brown sugar
- 1 1/4 cup Nut milk of your choice
- 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
- 1 1/4 tsp Apple cider vinegar
- 1 tbsp Oil
Topping:
- Maple syrup
- Any fruits or berries of your choice
- Peanut butter sauce or other nut butter
- Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional
Method:
- In a large mixing bowl, mix the dry ingredients and set aside.
- To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
- Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
- Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
- Use a spatula to fold the whipped aquafaba into the batter, remember gently.
- Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
- Cover the cooked pancakes with a clean tea towel when you cook the others.
- Serve with nut cream and fresh berries when it is still warm.
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