Aquafaba American Pancakes
Ingredients
- Aquafaba: 90 ml
- Lemon juice: 1 tsp
- Flour: 150 g
- Baking soda: ½ tsp
- Baking powder: ½ tsp
- Sugar: 1 tsp
- Soy milk: 150 ml
- Vegetable oil: 1 tsp
- Vanilla extract: 1 tsp
- Apple cider vinegar: 1 tsp
- Lemon zest: ½ lemon
Cookware
- Large mixing bowl
- Electric mixer
- Small bowl or cup
- Large pan
Method
Beat aquafaba and lemon juice to stiff peaks in a large mixing bowl with an electric mixer, around . Put aside.
- aquafaba: 90 ml
- lemon juice: 1 tsp
Sift flour, baking soda and baking powder into a large mixing bowl. Add sugar and salt, then mix thoroughly.
- flour: 150 g
- baking soda: ½ tsp
- baking powder: ½ tsp
- sugar: 1 tsp
- salt: 1 pinch
In a small bowl or cup, mix soy milk, vegetable oil, vanilla extract, apple cider vinegar and lemon zest.
- soy milk: 150 ml
- vegetable oil: 1 tsp
- vanilla extract: 1 tsp
- apple cider vinegar: 1 tsp
- lemon zest: ½ lemon
Quickly mix the wet and dry ingredients into a thick, clumpy dough. Fold in the beaten aquafaba a spoonful at a time, taking care to not beat the air out of the dough. Let rest for at most to let the gluten unfold. Don't let it rest too long though, or the baking soda and powder won't work as well!
- beaten aquafaba from step 1
Heat some vegetable oil in a large pan. Add the dough one tablespoon at a time, and form pancakes about 8 cm in diameter. Cook each side for , until golden brown. For the first side, watch the top of the pancake and flip when it starts to firm up and show bubbles.
- vegetable oil