One of my favourite thing with cooking is looking for alternatives to “traditional” ingredients or techniques. As you may have read in my post about flexitarianism, I would never fully commit to any restrictive diet, but this doesn’t mean that nothing’s interesting in it. Actually, if looking more specifically into plant-based diets you’ll really notice that it’s shaken things up in food habits and has probably become the trendiest diet ever. Ok, Instagram might have played an important role in this, but it does not affect in any way the fact that veganism provides a lot of alternatives to animal based products but also in terms of cooking techniques. Today, we’ll talk aquafaba – aka. chickpea water – and how to make to die for pancakes with it !
Everytime I scroll down vegan recipes, there’s a stage where I’m thinking: “How can this work out?” and just get very sceptical of the final result. Well good news is I can tell you that making a vegan recipe isn’t riskier than any other classic ones you’ll find on the net! I now even tend to look for the vegan options first to then readapt it as they tend to use way less ingredients or at least healthier ones. Because yes, this is the good thing about being flexitarian, you just make things up as they go without precisely checking everything as long as you remain conscious of what you put in your plate, at the end of the day it might be the healthiest way of living!
I know, I know! Let’s get back to those pancakes! Breakfast is without any hesitation my favourite meal, hence I enjoy from times to times having something nice and sweet to change from my french bread and butter routine. I came across a huge load of pancake recipes, traditional, dairy free, gluten free, vegan (I’ll just stop there, the list is long) flavoured with approximately everything you could dream of, and even “blue” or “unicorn” pancakes… that’s where things get a little too fancy for me! Honestly, I’ve never got THE pancake I really wanted, meaning a low sugar, fluffy and super light one. No that’s not so I could eat them all at once 🙂 Actually, breakfast is so important that I’d never miss one, but I hate when you’re just having a hard time processing it while the morning is just supposed to be the most productive part of the day.
A few days after another unsuccessful trial of a dairy-free pancake recipe, I started looking for ways to substitute eggs and bumped into a vegan aquafaba meringue recipe. That’s when the “How can this work out?” rings! I read through it and just think that whipped egg whites makes the fluffiest cakes ever and just went for a random search on vegan aquafaba pancakes which was quite interesting in terms of getting to know the process and overall ingredients. And finally, here’s my version of the best pancakes I’ve ever had at home! Trust me this is the kind of recipe everyone will ask you for as much these are fluffy and light !
RECIPE around 15 pancakes
Prep time: 15 minutes Cook time: 6 mins/ piece
You will need:
- 60 ml cold chickpea water
- 280g whole wheat flour
- 400ml almond milk (or any other rich PB milk)
- 50g brown sugar
- 60ml grape-seed oil
- 9g baking powder
- A drizzle lemon juice
- A pinch of salt
30 minutes ahead starting the recipe, place a mixing bowl and the whisks of your electric whisk in the fridge to cool them. Make sure the chickpea water is in the fridge as well.
Start weighting the flour and baking soda together and set aside.
In another mixing bowl, mix together the almond milk and grape-seed oil.
Take out of the fridge the bowl and whisks. Place the aquafaba in the bowl, add a drizzle of lemon juice and a pinch of salt, start mixing on a high speed until you get a stiff texture. Then, gradually add the sugar while mixing still on a high speed. The aquafaba preparation will turn into a meringue like one.
Gradually add the dry ingredients in the milk and oil preparation while whisking until the ingredients are well combined.
Using a rubber spatula, gently add the aquafaba meringue in the bowl. Carefully incorporate it in the batter in a lift (up-down) movement rather than a circular one. It will prevent from breaking the aquafaba’s airy texture.
Heat up a pan to medium with some grape-seed oil. Using a kitchen towel, absorb and spread the oil across the pan. When hot, add half a laddle of batter and let cook until you the up-side of the pancake is covered with small bubbles. Then turn the pancake over and let cook for another 3 minutes until the second side is golden-brown too.
Enjoy warm, with maple sirup and a seasonal fruit topping. In this case strawberries it was !