Why It Works
- Aquafaba, the liquid inside a can of chickpeas, whips up into a stiff meringue that delivers light, fluffy pancakes with no eggs at all.
In the world of vegan cooking, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. Here are the basics: Take the liquid from inside a can of chickpeas (the stuff you'd normally discard) and place it in a stand mixer. Now beat it and watch as it transforms into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue. Today, we're using it to make light, fluffy pancakes.
- For the Basic Dry Pancake Mix:
- 10 ounces all-purpose flour (about 2 cups; 280g)
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 teaspoon (4g) kosher salt
- For Each Batch of Pancakes:
- 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
- 4 tablespoons (60g) sugar
- 1 2/3 cups (about 14 ounces; 400ml) almond, rice, or soy milk
- 1/4 cup (60ml) vegetable oil, plus more for cooking
- 2 teaspoons (10ml) vanilla extract
- 2 teaspoons (3g) zest from 1 lemon
- 2 teaspoons (10ml) cider vinegar or distilled white vinegar
- Vegan butter substitute and maple syrup, for serving
For the Dry Mix: Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
For the Pancakes: Place chickpea liquid and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 6 minutes. Meanwhile, combine almond milk, vegetable oil, vanilla extract, lemon zest, and vinegar in a bowl. Add dry mix to wet mix and fold with a rubber spatula to combine (the mixture should remain lumpy). Fold in whipped chickpea liquid, being careful not to let it deflate too much.
Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of vegan butter or oil to skillet or griddle and spread with a paper towel until no visible butter or oil remains. Reduce heat to low. Use a 1/4-cup dry measure to place 4 pancakes in skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 3 minutes. Carefully flip pancakes and cook on second side until golden brown and completely set, about 3 minutes longer. Serve pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and vegan butter.
Stand mixer or hand mixer