These vegan pancakes are just a light and fluffy as regular pancakes and super simple to make. Even better, they don’t need any hard to find ingredients. Aquafaba might sound exotic, but if you’ve got tinned chickpeas in your cupboard, then you’ve already got it! It’s just the leftover liquid from tinned chickpeas, but is a versatile ingredient that works wonders in vegan baking. Its unique properties allow it to mimic egg whites, providing lightness and fluffiness to pancakes.
I put this recipe together one morning when I had a toddler screaming for pancakes, but we’d run out of eggs and milk. It comes together just as easily as regular pancakes and tastes just as good. No one could tell that anything was different, including the toddler!
This recipe is not only simple but also adaptable. You can easily add your favourite flavours such as vanilla, cinnamon or banana. The result is a stack of pancakes that are not only satisfying but also completely plant-based, making them perfect for anyone looking to reduce their animal product consumption or simply enjoy a wholesome breakfast.
Whether you’re serving them up on a lazy Sunday morning or as a quick weekday treat, these vegan pancakes are sure to please. Grab your mixing bowl and let’s whip up a batch of fluffy, vegan goodness that everyone will love!
Vegan Pancakes
Ingredients
- 1 ½ cups self-raising flour
- ½ tsp bicarb soda
- 4 tbsp sugar
- pinch salt
- ¼ cup aquafaba (it's just the liquid from tinned chickpeas)
- 1 cup oat milk (or your milk of choice)
- 1 tbsp vegetable oil
- ½ tsp vinegar
Instructions
- Heat a frypan over medium heat.
- Whisk the 1 ½ cups self-raising flour, ½ tsp bicarb soda, 4 tbsp sugar and pinch salt in a mixing bowl, then make a well in the center.
- Pour the ¼ cup aquafaba, 1 cup oat milk and 1 tbsp vegetable oil into the dry ingredients and whisk until combined.It doesn't matter if there's a few small lumps.
- Add the ½ tsp vinegar, whisking briefly to combine.
- Once the pan is up to temperature, add a little vegetable oil to the frypan and scoop ⅓ cup of batter into the fry pan.
- Cook the pancake until bubbles have formed, about 2 ½ minutes. Then flip over gently and cook until golden, about 1 minute.
- Keep pancakes warm in the oven while cooking the rest. Serve with coconut yoghurt, blueberries, shaved coconut and maple syrup.
Notes
- Aquafaba is just the liquid chickpeas are canned in!
