These pancakes make use of the best vegan egg replacer there is – aquafaba. Aquafaba is chickpea water – sounds weird, I know – that can be strained from the can and whipped up just like egg whites to give an extra light and fluffy texture to your morning stack. You won’t taste any chickpea, trust me, and the results are delicious. Champs Diner is always giving me pancake envy so my toppings are inspired by their all-American sugar trip.
Classic fluffy pancakes; perfect for drowning in syrup and toppings for a decadent brunch.
- 175 ml aquafaba (drained from a can of chickpeas) approx.
- 50 g non-dairy butter or spread
- 350 g plain flour
- 1 tsp baking powder
- 350 ml soy milk or other non-dairy milk - see notes
Toppings of your choice, I used:
- agave syrup
- rainbow funfetti sprinkles see notes
- mini vegan marshmallows see notes
Strain the aquafaba (175ml) into a large mixing bowl and then beat into soft peaks with a hand or stand mixer (4-5 minutes).
Melt the butter (50g) in a saucepan until liquid and take off the heat. Set aside to cool slightly.
Sieve the flour (350g) and baking powder (1 tsp) into a mixing bowl and whisk together so it's well combined. Pour in the soy milk (350ml) and melted butter and whisk into a smooth batter. It will be a thick texture.
Scoop a third of the aquafaba mix into the batter and fold through until incorporated. Then add the rest of the aquafaba and gently whisk until everything is well combined. The batter is now ready.
Heat a frying pan to high and use a pastry brush to coat the bottom with oil or a little more melted butter. Spoon one ladle at a time into the frying pan and let it spread into a circle shape.
Fry for 3-4 minutes until bubbles start to come up on the surface of the pancake and then flip and fry the other side for another few minutes. Repeat until you have run out of batter.
Prepare whatever toppings you like - stack, drizzle and sprinkle them on top - and serve up for breakfast to impress your non-vegan friends!
Topping options: You can find agave, maple and even vegan chocolate syrups at most food shops, Baking Time Club (UK) or Sweetapolita (US & Canada) have a nice range of coloured vegan sprinkles and Dandies or Freedom Mallows make great mini vegan marshmallows.
Any non-dairy milk will work but soy milk has the highest amount of protein which helps hold together anything you make with it.