Classic fluffy pancakes; perfect for drowning in syrup and toppings for a decadent brunch.
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.
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.
Aquafaba Pancakes | The Compassion Kitchen | http://thecompassionkitchen.com/aquafaba-pancakes/