The night before my husband’s birthday, he asked me if I could make him pancake breakfast the next day. Pancakes are his all-time favorite food, but I had never made sweet breakfast kind before, (because heโs quite specific about how pancakes should be and always makes them the way he wants) so I panicked. If it was any other day I could probably be more relaxed about it, but it was for my husbandโs birthday. The possibility that I might mess up his favorite comfort food on his birthday was terrifying. But somehow I managed to pull off simple yet very yummy pancakes without any dramas the next morning. And ever since that day I couldnโt stop thinking about different things I can do for pancakes and started experimenting. A recipe Iโm sharing today is the most successful one so far.
I am not a vegan, or even a vegetarian but I have always been curious about vegan cooking, especially for sweet dishes that you often need to substitute dairy and eggs.ย I had quite a fewย failed attempts substituting egg white, andย Iย finally asked for help on food52 hotlineย and got fantastic tips on โaquafabaโ. Itโs basically the chickpea cooked water you can find in the sameย can. As I mentioned on my previous post, I am obsessed with chickpeas. Who knew the liquid I always threw away can be the best vegan substitute for egg white! Although it was a bit of arm workout beating it with an electric hand mixer, I was quite satisfied with the result. And I even got an approval from my picky pancake eaterย ๐
- Prep time: 5mins
- Cooking time: 50-60mins
- Makes 10 little pancakes
Ingredients
- 1 cup. all-purpose flour
- 2 ยฝ tsp. baking powder
- 1 ยฝ tsp. ground cinnamon
- 3 tbsp. sugar
- 1 cup. light coconut milk
- 2 tbsp. water
- 2 ยฝ tbsp. coconut oil
- 3/4 cup or 1 can. chickpea water
- handful of unsweetened coconut flakes
- fruit of your choice & maple syrup to serve
1. Sift dry ingredients into a mixing bowl.
2.ย Mix in coconut milk, water and coconut oil.
3.ย Drain chickpea water into a big bowl, big enough for at least 2 โ 2 ยฝ cups of beaten egg white/ aquafaba.
4.ย Beatย itย for 4-5 minutes or until you get fluffy cloudy consistency.
5.ย Gently foldย beatenย chickpea waterย into the batter.
6.ย Scoopย 1/4 cup (a little less than a ladleful) of pancake batter onto non-stick pan or pancake griddle over medium-low heat.
7.ย Cook until brown for 2 โ 2 ยฝย minutes on each side, depending on the heat.
8.ย Serve pancakes with coconut flakes, fruit of your choice and generous drizzle of maple syrup. Enjoy!
Great photography!
Thank you Cecilia ๐
Wow these look so good and you’d never know they used chickpea juice!
I know! There’s so much to learn in a food world :-). Thanks Laura.
[…] different or experimenting with pancake recipes. One of the successful ones from the past is my “vegan coconut and cinnamon pancake” . Although he couldn’t help adding a little butter on top of the pancake, he liked the […]