Vegan Pancakes Made with Chickpea Water
I'm usually modest—really! It's a virtue I learned growing up on the farm, where actions speak louder than words.
But when it comes to pancakes, I have to set modesty aside for a moment. Because, hand on heart: I make the best pancakes in the world.
On the farm, we'd call them "Palatschinken." But these aren't your classic ones filled with jam or dunked into soup. No, what I create is almost scandalous: fluffy, moist, nearly American-style, and far too delicious to overload with toppings.
The secret? Aquafaba—the magical chickpea water usually poured down the drain. And since wasting nothing is farm wisdom, I transform it into the best vegan egg-white substitute, making the fluffiest pancakes ever.
Curious? Grab a can of chickpeas, and let's go!
Ingredients:
200 g flour
1 can chickpeas (400 g)
250 ml plant-based milk
1 apple
7 g baking powder
1 packet vanilla sugar
2 tbsp sugar or sugar substitute such as erythritol
Extra: Baking soda, salt
Servings: 6-8 pancakes
Effort: low Ready in about 20 minutes—perfect for a quick, delicious breakfast.
Nutritional Value: mittel Thanks to aquafaba, they're rich in protein, and the apple adds natural sweetness and extra fiber.
Michaela's Opinion: I adore these pancakes because they're incredibly fluffy and light—and they turn what’s usually waste into pure magic!
Instructions:
1) Prepare Aquafaba: Drain chickpeas, reserving the water (aquafaba).
2) Whip: Beat aquafaba with vanilla sugar and baking soda until fluffy, about 3–5 minutes.
Baking soda enhances foam formation, making the aquafaba even more stable and creating heavenly fluffy pancakes!
3) Combine flour, baking powder, salt, and sugar in a bowl. Add plant-based milk and grated apple.
4) Gently fold in aquafaba to maintain fluffiness.
5) Cook pancakes in a hot pan with a little oil over medium heat until golden brown. Flip when bubbles appear on the surface.
Michaela's Tip: Pancakes need medium heat (about level 4 of 9 on the stove). Remember: The first pancake is a test run! Adjust the heat accordingly.
Too hot? Quickly dark outside, raw inside.
Too cold? The batter absorbs more oil and becomes dense instead of fluffy.
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