Pancakes with aquafaba

Aquafaba, the liquid found in cans of chickpeas or other legumes, is a perfect vegan substitute for eggs, especially in recipes where egg whites are whipped. Here’s how to prepare delicious pancakes with aquafaba, with an Italian twist.

Ingredients

• 240 ml of aquafaba (the liquid from a can of chickpeas)
• 200 g of all-purpose flour
• 2 teaspoons of baking powder
• 1 pinch of salt
• 2 tablespoons of granulated sugar
• 240 ml of plant-based milk (almond, soy, rice)
• 2 tablespoons of extra virgin olive oil or seed oil, plus more for cooking
• 1 teaspoon of vanilla extract (optional)

Preparation

1. In a large bowl, sift together the flour, baking powder, and salt.
2. In the bowl of aquafaba, add the sugar and beat with an electric mixer until you obtain a foamy and slightly stiff mixture, similar to whipped egg whites.
3. Add the oil, vanilla extract if you are using it, and the plant milk to the whipped aquafaba, and gently fold in with a spatula.
4. Add the flour mixture to the liquid mixture, stirring with the spatula until just combined. It’s important not to overmix, otherwise the pancakes might become tough.
5. Heat a non-stick skillet over medium heat and, if necessary, lightly oil it with some oil.
6. Pour about 1/4 cup of batter per pancake into the skillet. Cook until bubbles form on the surface, then flip with a spatula and cook on the opposite side until golden.
7. Repeat with the rest of the batter, adding more oil to the skillet if necessary.

Fun Fact

The name “aquafaba” was coined by chef Goose Wohlt, who discovered that this liquid could be whipped like egg whites and used in many sweet and savory dishes. Its versatility has been a revolution for vegan cooking and for anyone with an egg allergy.

To complete the breakfast or brunch, you might pair the pancakes with a vegan hazelnut and cocoa cream, maple syrup, or simply with some fresh seasonal fruit. Enjoy your meal!