American-style aquafaba pancakes

Hands up who enjoyed a delicious plateful of pancakes yesterday?! I must admit that the fact it was Shrove Tuesday had very little impact on this household. We’re more of an ‘any excuse for pancakes’ type family! So we merrily jumped on the pancake bandwagon and enjoyed a lovely stack of vegan pancakes each. Except little brother that is. After desperately trying to get his hands on one while they were cooking, as in tried to climb out of the wrap on my back and over my shoulder desperate, he then cried when he was given one at the table and refused to eat it. Babies are weird!



200g plain flour
1.5 tsp baking powder
3/4 tsp salt
200ml soya milk
5 tbsp aquafaba (liquid from a can of chickpeas)
3 tbsp melted coconut oil
3 tbsp maple syrup

Add everything to a bowl, and mix until combined (don’t over do it, a few lumps are OK). Warm a heavy bottomed, non-stick frying pan on a low-medium heat until the whole thing is evenly heated (I’ve found this is the key to perfect pancakes). Add a ladleful of mixture to the frying pan at a time (it’s quite thick so won’t spread very far). Once little bubbles start to appear on the top side, while it’s still wet, carefully turn it over with a spatula. You will see it rise up as soon as it’s flipped. Cook for another minute or two until the second side is a light brown colour and it’s done!

Repeat with the rest of the mixture, then enjoy your delicious, fluffy pancakes! I had mine with maple syrup and fruit and they were yummy. Yay for pancakes! 😉

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