Your Pancake Short Stack Just Got a Serious Aquafaba Upgrade
There’s something about a fluffy, golden stack of pancakes that really warms our hearts. But the heavy, starchy feeling after eating a few… not so much. That’s why these light-but-filling blackberry almond aquafaba pancakes will be your new go-to healthy breakfast. With crushed fresh blackberries and sliced almonds, this pleasing plate offers plenty of protein, vitamin C and antioxidants with accents of vanilla and nutmeg. The lightness that makes them oh-so-delicious comes from aquafaba: the liquid from a can of chickpeas. When whipped up with sugar, it becomes a magnificent meringue-like mixture that replaces traditional egg whites. Perfect fluffiness and vegan? Jump-start your day with a stack of these pancakes that taste so fantastic you won’t believe they’re healthy.
Ingredients:
makes 24 medium-sized pancakes
— 2 cups whole-wheat flour
— 1 Tablespoon baking powder
— 1 teaspoon baking soda
— 1/2 teaspoon salt
— 4 Tablespoons aquafaba (liquid from one can of chickpeas)
— 1/4 cup white sugar
— 3 cups of blackberries
— 2 cups of almond milk
— 3 teaspoons vanilla
— 1/2 teaspoon fresh ground nutmeg
— 1 cup of sliced almonds
Tools:
— hand mixer or stand mixer
— non-stick skillet
Instructions:
1. Combine the whole-wheat flour, baking powder, baking soda and salt in a large bowl.
2. Drain a can of chickpeas into a medium bowl and set them aside for another recipe.
3. Pour the aquafaba (chickpea liquid) into a stand-up mixer bowl, then add the sugar. Mix on high speed until stiff peaks form. It took me about seven minutes with a stand mixer, but with a hand mixer, it could take up to 10-15 minutes.
4. While the aquafaba is mixing, place the blackberries in a large plastic bag and use a rolling pin to lightly crush them. Set aside.
5. In a medium bowl, combine the almond milk, vanilla and fresh ground nutmeg.
6. Add the almond milk mixture to the whole-wheat flour mixture and fold with a spatula to combine into a batter (don’t worry, it’s supposed to be lumpy and bumpy).
7. When the aquafaba has stiff peaks, fold it into the pancake batter gently with a spatula.
8. Heat canola oil in a large nonstick skillet over medium heat. Spoon batter into the pan and sprinkle 2-3 blackberries and a small handful of sliced almonds into each pancake. Flip when bubbles start to appear on the surface, then cook until golden.
9. Stack your pancakes and top with more sliced almonds and beautiful blackberries! Drizzle with blackberry or maple syrup and dig in!
Combine the whole-wheat flour, baking powder, baking soda and salt in a large bowl.
Drain a can of chickpeas into a medium bowl and set them aside for another recipe.
Pour the aquafaba (chickpea liquid) into a stand mixer bowl then add the sugar. Mix on high speed until stiff peaks form. It took me about seven minutes with a stand mixer, but with a hand mixer, it could take up to 10-15 minutes.
While the aquafaba is mixing, place the blackberries in a large plastic bag and use a rolling pin to lightly crush them, then set aside.
In a medium bowl, combine the almond milk, vanilla and fresh ground nutmeg.
Add the almond milk mixture to the whole-wheat flour mixture and fold with a spatula to combine into a batter (don’t worry, it’s supposed to be lumpy and bumpy).
When the aquafaba has stiff peaks, fold it into the pancake batter gently with a spatula.
Heat canola oil in a large nonstick skillet over medium heat. Spoon batter into the pan, and sprinkle 2-3 blackberries and a small handful of sliced almonds into each pancake. Flip when bubbles start to appear on the surface, then cook until golden.
Stack your pancakes and top with more sliced almonds and beautiful blackberries!
So fluffy and delectable, you’ll want to munch on them every day!
Blackberry or maple syrup drizzled on top gives the perfect touch of summer sweetness.
You know you want a bite of these awesome cakes!
What are some of your favorite aquafaba recipes? Let us know by sending us your photos on Instagram using the hashtag #iamcreative.
