EASY VEGAN PANCAKES

Pancakes come in a variety of forms. Whether that be your classic pancake, a crepe, or a savoury pancake. Vegan pancakes can also come in many forms because there are so many ways to replace typical non-vegan ingredients.

You can swap the milk, you can completely leave out the eggs, or you can use another ingredient to replace them. However your pancake comes, they are definitely one of the best breakfast foods you can make!

Today we’re going to make an easy pancake recipe that tastes really similar, if not the same, as a typical pancake. You still have milk (dairy-free), but the eggs will be swapped with Aquafaba. It’s a soft, fluffy, and light recipe that you’ll be coming back to for sure!

Dairy-Free and Egg Free Pancake Recipe

Ingredients

1 cups flour

2 tbsp sugar

2 1/4 tsp baking powder

2 tbsp melted butter

3.5 oz Aquafaba

1 cup dairy-free milk

Instructions

Before starting with the batter, prepare the Aquafaba. Drain the liquid from a 15 oz can of chickpeas and measure 3.5 oz for the pancakes. Whip the Aquafaba on high speed until it forms soft peaks. You can see more on how to do this in the video above!

Preheat your frying pan to 375 degrees Fahrenheit (or 190 degrees Celsius), or set the stove to medium-high heat.

Whisk the flour, sugar, and baking powder. Add the milk, followed by the melted butter. Be careful not to over mix!

Next, gently fold in the Aquafaba to the batter until just combined.

Now you’re ready to start frying the pancakes! Take about 1/4 to 1/2 cup of batter per serving onto the pan. Once bubbles have fully covered the top surface and the edges are slightly dried, you’re ready to flip!