Why throw away the liquid from cooked chickpeas when you can use everything in your recipes? This fluffy pancake recipe with aquafaba is to die for. Layered with nut butter and topped with Maple syrup and berries, this breakfast is a true vegan treat. I made mine mini-sized but you may also scoop more batter for a normal sized pancakes. These pancakes are airy, fluffy and so tasty (you won’t have to tell anyone they are vegan!).

What is Aquafaba?

Aquafaba is the name for the water chickpeas (or sometimes other beans) have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a replacement for them, including meringues and marshmallows.

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Fluffy vegan pancakes with aquafaba
vegan pancakes with aquafaba
Votes: 1
Rating: 3
You:
Rate this recipe!
Course Breakfast
Cuisine American
Prep Time 30 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
For the pancakes:
Course Breakfast
Cuisine American
Prep Time 30 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
For the pancakes:
vegan pancakes with aquafaba
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl combine the flour, powder sugar, baking powder and baking soda.
  2. In another bowl mix together the almond milk, apple cider vinegar, vanilla, and olive oil. Allow the mixture to rest for 10 minutes to curdle and then whisk.
  3. In a large bowl of a stand mixer, whip the chickpea liquid for about 15-20 minutes until stiff peaks form. You can also use an electric beater if you don't have a stand mixer.
    whipped aquafaba
  4. Add the almond milk mixture to the flour mixture and whisk until just combined. It’s important not to over mix this in order to keep the texture nice and light.
    vegan pancake batter
  5. Using a rubber spatula, gently fold the whipped meringue into the batter flour until you have a light, foamy batter. Make sure not to deflate the mixture by over-mixing it.
    vegan pancake batter
  6. Heat up a large non-stick pan lightly greased with light tasting olive oil. Keep it on a low-medium heat. Too high heat will burn the pancakes before they cook through.
  7. I like to use an ice cream scoop to dollop the batter onto the pan so that I get even-sized mini pancakes. Make sure you leave some space around each pancake as the mixture will spread.
  8. Allow the pancakes to cook until small bubbles appear on the surface and the edges firm up. Flip and cook each pancake quickly on the other side.
    pancakes with aquafaba
  9. Remove from the heat. Repeat to make the rest of the pancakes. I like to layer mine with some nut butter between each pancake and top with fresh fruits and drizzle with some maple syrup.