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 he’s 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 husband’s 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 couldn’t stop thinking about different things I can do for pancakes and started experimenting. A recipe I’m 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. I had quite a few failed attempts substituting egg white, and I finally asked for help on food52 hotline and got fantastic tips on ‘aquafaba’. It’s basically the chickpea cooked water you can find in the same 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 eater 😉
- Prep time: 5mins
- Cooking time: 50-60mins
- Makes 10 little pancakes
- 1 cup. all-purpose flour
- 2 ½ tsp. baking powder
- 1 ½ tsp. ground cinnamon
- 3 tbsp. sugar
- 1 cup. light coconut milk
- 2 tbsp. water
- 2 ½ 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. Mix in coconut milk, water and coconut oil.
3. Drain chickpea water into a big bowl, big enough for at least 2 – 2 ½ cups of beaten egg white/ aquafaba.
4. Beat it for 4-5 minutes or until you get fluffy cloudy consistency.
5. Gently fold beaten chickpea water into the batter.
6. Scoop 1/4 cup (a little less than a ladleful) of pancake batter onto non-stick pan or pancake griddle over medium-low heat.
7. Cook until brown for 2 – 2 ½ minutes on each side, depending on the heat.
8. Serve pancakes with coconut flakes, fruit of your choice and generous drizzle of maple syrup. Enjoy!