My absolute favourite treat is pancakes. Always has been, always will be. So when my birthday rolled around and we needed some lockdown-style celebrations, I made sure they were on the menu.
To be fair, pancakes are on my menu most days of the week…
These pancakes are special because they use Aquafaba, the water from a can of chickpeas. If you’ve never heard of it until now, don’t worry. I only discovered this about a month ago and my mind was blown. BLOWN.
In the days that followed, I tipped multiple cans of chickpeas into Tupperware just so I could get my hands on more. I made more pancakes and meringue than I knew what to do with. (Who am I kidding, I ate them.)
So why is it so good in pancakes? I’ve seen recipes that are pretty much the same as this one but without aquafaba. I’m sure they work just fine, but when you fold the aquafaba into the rest of the mix, you can literally see the air bubbles forming, making for the lightest, fluffiest pancakes.
Aquafaba protein pancakes
- 250 ml almond milk
- 160 g plain flour (sieved)
- 100 ml aquafaba (you’ll get enough from one 400g can of chickpeas)
- 40 g caster sugar
- 1 tbsp baking powder (sieved)
- 2 scoops protein powder (I use Awesome Supplements Vegan Protein)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tbsp cider vinegar
- 1 pinch salt
- Put your aquafaba in a bowl and whisk for about 5 minutes. It’ll look like it’s not doing anything, but out of nowhere it’ll start to become light and fluffy. Keep the faith, it’ll happen.
- Whilst your aquafaba is mixing, grab another bowl and add the flour, baking powder, sugar, protein powder, oil, almond milk, cider vinegar, salt and vanilla extra. Basically, all of the other ingredients. Mix together.
- Once the aquafaba is looking fluffed up, fold it into the other mixture. Don’t just mix it in willy nilly, we want to protect those precious air bubbles.
- Ok - cooking time. Heat the oil in a pan and make sure the pan is hot before adding your mix. I’ve found that if I have my hob mid-heat (setting 6 for me) it makes for the best pancakes. Also, the smaller I make them the better they turn out.
- Put a couple of tablespoons of mixture in the pan. Cook for around 2 minutes and then flip and cook for a further 2 or 3. Once they are golden brown, take them out and start your pancake stack of dreams.
- Top with your faves. I’m a sweet pancake kind of gal and opt for maple syrup, lemon and strawberries, but these are also great with scrambled tofu, mushrooms and avocado.