Aquafaba is Amazing: GF Vegan Pancakes

Aquafaba is incredibly versatile. The juice of soaked chickpeas, a canned staple used for hummus, curries and salads, aquafaba is an often discarded delight unknown for its various uses. And it is especially useful for those who want to utilize the most of a vegan pantry. When we learned you could use the liquid from canned chickpeas as an egg replacement, we were extremely intrigued. Attempting to utilize EVERYTHING we can from our kitchen since the start of quarantine in 2020, aquafaba was a must-try. When whipped with sugar, aquafaba has such a powerful structure that a sturdy vegan meringue is possible! We suggest you check out the Edgy Veg meringue recipe (+ brownies, whiskey sours and other links that use the amazing abilities of aquafaba).

Illustration: Robert Sae Heng

Quarantine’s early weeks gave many an option of slower mornings, the grab-and-go breakfast of Before Times at best an avocado toast, and worst, nothing. As we approach more lockdown for the Holidaze and January 2022, we wanted to reshare this Concoctionary cookbook gem. We experimented with this fluffy vegan pancake recipe on Serious Eats to modify it for a gluten-free mixture after multiple tries (click the original recipe if refined white flour is your forte). For an additional topping we fried some apples that were less fresh thanks to the cute Simply Whisked website. Ours makes about 16 pancakes and an electric hand-mixer is best (we bought a new one in March of 2020 to try the TikTok drink of those times, Dalgona coffee! Some things are very difficult to whisk by hand). 

Dry Pancake (Bowl 1):

  • 2 Cups Bob’s Red Mill All-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 teaspoons cinnamon
  • 2 teaspoons nutmeg

Wet Ingredients (Bowl 2):

  • 1 2/3 cups vegan milk (we prefer almond)
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 2 teaspoons apple cider vinegar

Aquafaba (Bowl 3):

  • 5 tablespoons liquid from low-sodium chickpeas
  • 4 tablespoons refined white sugar

Additional:

  • Spray or oil for pan
  • Vegan butter substitute
  • Maple syrup, for serving
  • Confectioner sugar

Step 1. Whisk all the dry ingredients in the 1st bowl. 

Step 2. Mix wet ingredients in the 2nd bowl (keep in mind size, you will have to add the dry and aquafaba mix to bowl #2). Do not overstir but make sure it is somewhat blended.

Step 3. Whisk Aquafaba and sugar on high in 3rd a separate bowl for about 6 minutes. It will form fluffy peaks.

Step 4. Fold in dry ingredients to wet ingredients so it is all combined. Batter will be somewhat lumpy still. Fold in Aquafaba “eggs” while still fluffy, do not overmix.

Step 5. Prep skillet! Use a vegan butter or vegetable oil on high heat, then remove excess. Once prepared, reduce to low-medium heat. Use a ¼ cup to pour batter for each pancake. Allow for bubbles before flipping with spatula. Do not press down on pancakes. Patience is required for the vegan mixture and to keep the cakes “fluffy”. Enjoy! xo

Main Illustration: Lauren Martin

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