Disclaimer: OXO kindly provided me with the set of SNAP Glass Food Storage Containers you’ll see pictured in this post, but I was not compensated for this post. All opinions are my own.
Try not to poop your pants in excitement that a recipe post–i.e. what this blog is ostensibly based upon–is finally here.
Or should you? This is a pretty solid recipe.
To recap my time in Melbourne, Melbourne breakfast is indeed THE THING. I had this ricotta hotcake that was life-changing–like top three things I’ve ever eaten in life–but also, every single pancake I had there was phenomenal. It was as though Melbourne got some sort of city-wide memo that all pancakes should be really super fluffy, tight-crumbed and tender (NEVER CHEWY) and topped with all the most exciting things.
So recreating the miraculously fluffy hotcake was a top 10 priority once I got home; lower than calling my parents, but above laundry (just kidding) (or am I). I dug deep into my realm of pancake research, devised a plan…and the first try was such a HUGE flop (I attempted to bake it in the oven to get the same golden dome and it ended up with this weird, holey, crackly surface) that I temporarily shelved my efforts and went back to the basics.
These are based off my basic buttermilk pancakes, but tweaked with whole wheat (my preferred flour for these, actually), aquafaba (the miraculous chickpea brine egg substitute) and olive oil to keep these vegan. I just realized the only other thing I’ve made with aquafaba aside from this lemon meringue pie was this whole grain aquafaba waffle…I don’t mean to keep pairing aquafaba with whole wheat, but maybe they just go together?
Taster #1 of these pancakes deemed them “more filling” than expected for a vegan pancake. Also “hearty,” which I agree with–whole wheat flour does wonders without being overly heavy. In a post about aquafaba pancakes, Kenji of Serious Eats mentioned that aquafaba tends to make pancakes gummy and dense in the middle. He whips his aquafaba before folding it into the batter, but I don’t bother and while these pancakes are definitely moist, as long as you cook them thoroughly like you would a normal pancake (over medium or medium-low heat; wait until bubbles form on the top of the first side before you flip), you can avoid gummy pancakes. These pancakes exceeded my expectations in fluffiness; for a wholesome, not-too-sweet, but still fluffy and delicious pancake that you can feel good about eating on a weekday, I think these are my new favorite.
My taster also described these as “small,” which I disagree with because my pancakes are always around 2.5-3″ big, and these happen to fit perfectly inside my very cute new OXO class containers. Which are…
- Made from BPA-free borosilicate glass. So these SNAP Glass Food Storage Containers can withstand extreme temperature changes without the risk of cracking or shattering!
- Leakproof thanks to lids with four locking tabs and a removable gasket!
- Nestable AND stackable, so they’re a breeze to fit into my already-full kitchen cabinets!
The OXO team kindly provided me with not only the 8 Piece SNAP Glass Round Container Set (pictured are the two smaller container sizes), but also the OXO 2-in-1 Salad Servers and
Little Salad Dressing Shaker. So when I’m done eating carbs 24/7, I will surely be making some delicious salads and touting them to work in style instead of my leaky, beat-up Tupperwares (yas!). I’ve been meaning to buy some glass containers for awhile now so I can heat up my food at work without leaching weird chemicals into my food via plastic Tupperwares, and these OXO containers are honestly a better solution than I could have dreamed! Way better than the Costco version I almost bought (PSA: those are NOT leakproof).
I also have a treat for you! Once upon a time, I posted about these Sudio Sweden earphones (I adore my white and rose gold pair so much; I feel 10x classier whenever I use them). If you want a pair of your own, you can get 15% off by using the code “pancakeprincess” (no quotes) at checkout! The sound quality is fantastic and the earbuds are actually pretty comfortable to wear, a rarity.
I’m ranty today. Here’s the recipe.
Whole Wheat Aquafaba Pancakes
- 1/2 cup almond milk + 1/2 tablespoon apple cider vinegar
- 1/2 cup + 2 tablespoons whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1.5 tablespoons aquafaba
- 1.5 tablespoons olive oil
- Combine milk with vinegar (this will act as your buttermilk) and let sit for five minutes.
- In a medium bowl, whisk together flour, sugar, cinnamon, salt, baking soda and baking powder. Stir the aquafaba and olive oil into the milk mixture, then add milk mixture to dry ingredients and stir gently until barely combined with a few floury streak left–stop before the batter smooths out (lumps = fluffy pancake heaven).
- Heat a pan over medium heat. Once hot, lightly grease the pan with a teaspoon of oil and ladle a scant 1/4 cup of batter into the pan for each pancake. Batter should sizzle as it hits the pan–if not, your pan isn’t hot enough (wait a bit longer rather than raising the heat). Cook until bubbles start to appear on the exposed surface of the pancake, about 2-3 minutes. Flip pancake and cook for an additional 2 minutes or until browned on the underside.