Another Sunday, another pancake recipe. I’ve been on a banana pancake kick for the last few weeks but we were out of bananas by the time the weekend rolled around. Instead I had some Aquafaba kicking around from making chickpeas. Aquafaba is the water left over from cooking the chickpeas. It’s got a viscose consistency that acts as a binder (egg replacement). The chickpea flour and eggnog create a bit of a dense and moist consistency to the Pancakes.
- 2 tbsp melted coconut oil
- 4 tbsp aquafaba
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- sprinkle of cinnamon
- small pinch of nutmeg
- 1/2 cup of chickpea flour
- 1 cup of all-purpose flour
- 3/4 cup oat milk (or any non-dairy milk)
- 1/2 cup of Holiday nog (I used So Delicious Coconut Milk Nog)
- Berries (optional)
- Whisk the melted coconut oil, Aquafaba, maple syrup, and vanilla extract together in a medium-sized mixing bowl.
- Stir in baking powder, baking soda, salt, cinnamon and nutmeg.
- Sift in chickpea flour and all-purpose flour.
- Mix in milk and eggnog. Mix well until the batter is smooth.
- Pour 1/4 – 1/2 cup of batter onto a frying pan on medium low heat.
- Cook for 3-5 sides on each side.
- Serve with maple syrup, frozen berries and a splash of egg nog if you’re feeling experimental.