A thick and fluffy American-style stack, these babies put the ‘cake’ in pancake
If you have time, drain and chill the aquafaba in the fridge either overnight or for a couple of hours before, to help get a thicker foam when you whisk it later.
Add melted butter and caster sugar to a mixing bowl and beat to combine.
Beat aquafaba in a jug or bowl for 30 seconds until frothy and then add it to the butter mixture, followed by the milk and vanilla extract.
Whisk everything together well until it looks uniform and most of the sugar seems to have dissolved.
Sieve the flour and 1 tsp of baking powder into a large mixing bowl, add the salt and then pour the wet mixture into the bowl. Stir everything together until well combined.
Chill the batter in the fridge for 30 minutes.
When you are ready to start frying, gently heat up your non-stick pan to medium heat.
Add another ½ tsp of baking powder and the chocolate chips to the batter and mix thoroughly.
Add a ladle of batter to the centre of the pan and allow to cook for 2-3 minutes, until bubbles start to come through the top. Then flip and cook the other side for another 1-2 minutes. If they are taking longer than this, turn up the heat slightly to medium-high.
Repeat with the remaining batter until you have used it all. You should be able to make 8-10 pancakes about 5 inches in diameter.
Once all the pancakes are cooked, serve onto plates immediately and top with syrup, vegan whipped cream and more chocolate chips. Dig in and enjoy!
If you don't have a non-stick you will need some more butter to grease the pan throughout the cooking process and you will end up with a more mottled look on the outside, like a French crêpe.
I used Food Heaven Heavenly Whipped Spray Cream as it is the best tasting vegan whipped cream I've tried.
I recommend using soy milk as it has the most protein (to help the pancakes rise) but any plant milk will work.
American Chocolate Chip Pancakes | The Compassion Kitchen | http://thecompassionkitchen.com/american-chocolate-chip-pancakes/