John Myers
Ingredients for 4 servings:
- 250 ml plant milk (plant drink)
- 200 g flour
- 1 can of chickpeas (400 g each), the broth
- 1 tsp egg substitute powder
- 40 ml water
- 2 tsp, leveled baking powder
- 1 tsp vinegar
- Vanilla sugar or vanilla pulp
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Pancakes with aquafaba
Drain the chickpeas and reserve the liquid. Use the chickpeas for another purpose. Pour the liquid into a blender and blend on high for 4-5 minutes until aquafaba is formed. In a bowl, stir together the flour, baking powder, and, if desired, a little vanilla; set aside. Add 1-2 teaspoons of vinegar to the plant-based milk and stir into the flour mixture. Mix the egg substitute powder with water and add to the batter. Stir the aquafaba into the batter. Heat the oil over medium heat. Cook one pancake at a time.
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