Fluffy pancakes with lemon zest
Have you heard of aquafaba? It's the cooking liquid from chickpeas. You can either save it from canned chickpeas or cool the liquid after cooking dried chickpeas. Aquafaba can be used in place of whipped egg whites in a variety of recipes. But how does it manage to perform all the same culinary feats as whipped egg whites? Well, egg whites are composed of about 88% water and 10.6% protein - and so is aquafaba, meaning you'll get the same effect once whipped up into soft peaks!
- 2 cups flour of your choice (buckwheat, spelt, etc.)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup aquafaba (liquid from canned chickpeas or the cooled cooking liquid from dried chickpeas)
- 4 tbsp PRANA organic fair trade cane sugar
- 1 2/3 cup almond milk
- 3 tbsp maple syrup
- 1/4 cup PRANA organic coconut oil, melted
- 2 tsp vanilla extract
- 2 tsp lemon zest
- PRANA organic coconut oil for cooking
- In a large bowl, mix the flour, baking powder, baking soda and sea salt.
- In a separate deep bowl, beat the aquafaba and cane sugar with an electric mixer until soft peaks form. Set aside.
- In another bowl, mix the almond milk, maple syrup, coconut oil, vanilla and lemon zest.
- Add the dry ingredients to the wet ingredients and mix well. If lumpy, mix quickly with the electric mixer. Delicately fold in the aquafaba using a spatula.
- Heat some coconut oil in a nonstick frying pan and wait until the pan is nice and hot. Add 1/4 of the pancake batter, cook for 2 to 3 minutes and flip. Cook for another 2 to 3 minutes, until golden brown.
- Serve hot with a drizzle of maple syrup and garnish with fresh berries.