Whole Wheat Aquafaba Pancakes
Fluffy, hearty whole-wheat pancakes that are vegan thanks to aquafaba. Yields about 6, 2.5-3" pancakes; recipe is easily doubled.
- 1/2 cup almond milk + 1/2 tablespoon apple cider vinegar
- 1/2 cup + 2 tablespoons whole wheat
- 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.