If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a pancake batter to make lighter American style pancakes.
Makes about 20 - 22 pancakes - Prep time: 30 mins
- Pour the chickpea water into the bowl of a stand mixer and whisk on top speed until white and thick and it holds a stiff peak – this can take up to 10 minutes depending on the brand of the chickpeas. Add the rice malt syrup and whisk for another few minutes.
- Place the rice flour, baking powder and salt into a large bowl and mix well. Pour the oil, plant milk and apple sauce into a jug, lightly whisk to combine and stir into the flour.
- Add the whipped aquafaba to the batter a large dollop at a time and gently fold in. You should end up with a thick foamy batter.
- Heat a little of the coconut oil in a frying pan over a medium heat, ladle in a spoon of the pancake mixture, nudge into a circular shape and allow to cook. Turn once, when the bubbles rise to the surface. Keep warm in the oven whilst you cook the rest, or eat straight from the pan with melted coconut oil, syrup and blueberries.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.