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

Gina
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, dinner, lunch, Snack
Servings 10 pancakes

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword vegan

Hello there

I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

Also contains off-topic posts about running and music.

Want to say hello? Alright then!

join us on Instagram

Are ye dancin?

Are ye askin?
Turn it up to 11 with the afnk playlist.

Want more recipes?

Mac and G’s

This dish ain’t trying to be someone else. Mac and G’s is smoky, paprika-y, can have as much heat as you fancy using chipotle flakes and is damn delicious. This recipe serves four people or two gluttonous souls who can’t stop going back for more.

Read More »
Custard Cream

Dairy-free custard creams

How did it take me until now to realise how easy it is to make my own, diary-free custard creams. An absolute favourite as a child, I’m so happy to have these back in my life. I’ve got a batch made to eat, and dough frozen on standby to top up.

Read More »

Latetst recipes

Mac and G’s

This dish ain’t trying to be someone else. Mac and G’s is smoky, paprika-y, can have as much heat as you fancy using chipotle flakes and is damn delicious. This recipe serves four people or two gluttonous souls who can’t stop going back for more.

Read More »
Custard Cream

Dairy-free custard creams

How did it take me until now to realise how easy it is to make my own, diary-free custard creams. An absolute favourite as a child, I’m so happy to have these back in my life. I’ve got a batch made to eat, and dough frozen on standby to top up.

Read More »

SHARE YOUR KNOWLEDGE

KNOW OF A HEARTY RECIPE? READ AN INTERESTING ARTICLE OR BOOK ABOUT THE PLANT-BASED LIFE?

ADD YOUR RECOMMENDATION TO THE AFNK LIBRARY FOR OTHERS TO DISCOVER.