For someone who claims to be obsessed with bananas, I do eat a hell lot of berries! A lot. Buckets of them. The whole shipping containers if I could (challenge?)…But who can blame me, when they are literally everywhere!!!
I went to my fav market today, and as I was strolling between aisle 3 and 4 (between apples and berries that is if you are trying to visualize), I almost screamed when I’ve noticed that berries are no longer there!!! What the hell?!? Berries, what have they done to you?!? Where are you?!? It was one of these moments, as if you were watching slow-mo, you will see my face screaming ‘nooooooooooooooooooooooooooooooooooooooooo’! Luckily they have moved them to aisle 5. Berries have the WHOLE aisle for themselves now! You go berries!
Pancakes are the ultimate breakfast if you ask me. And I have eaten MANY pancakes in my life. At some point of my life, I almost turned into a pancake. Ok, I didn’t, but I swear that pancake batter was running through my veins. Many trials, many successes and even more disasters contributed to finally finding the best pancake batter ever. I mean everrrrrrr. These pancakes my friend,are fluffier than a kitten, lighter than a cloud, and more delicious than anything else you have ever tasted.
And it’s all thank to aquafaba. Yup, sounds kinda weird, I know. But this is my newly found culinary gold, if you trying to replace egg whites with something. What it is exactly? Aquafaba, or ‘bean water’ , as the name suggests, it’s brine from legumes. Using juice straight from the can is the easiest method, though slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results. Even water from packaged tofu and peas is aquafaba! How cool is that!?! Can you imagine the possibilities? I almost fainted when I’ve started thinking about what I can do with this stuff! Thank to the magical water from chickpeas (in my case), these pancakes are just heavenly, gorgeously fluffy. Give it a go, and you are welcome my friend.
- 3/4 cup all-purpose flour
- 3 tbsp almond milk
- 1 1/2 cup blueberries (fresh or frozen)
- 2 regular flax eggs
- 2 tsp baking powder
- 3 tbsp dark brown sugar
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 cup plain vegan yogurt
- 6 tbs aquafaba water from chickpeas in this recipe
- 6 tbsp Coconut oil for cooking
In a large bowl whisk together the flax eggs, yogurt, milk, sugar, salt, vanilla, and baking powder
In a separate bowl, mix flour and blueberries and toss to combine, making sure berries are coated in the flour
Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there are some lumps
Add aquafaba to a large bowl and beat using a handheld mixer or the whisk attachment until it begins to form soft peaks, just like egg whites
With a rubber spatula fold aquafaba mixture into flour and yogurt mixture, stirring until fully incorporated
Melt 1 tablespoon of coconut oil in a pan
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes
Top pancakes with maple syrup and extra blueberries, or anything else you fancy!
Flax egg= 1 tbsp flax seed meal + 2 1/2 tbsp water
This recipe will make about 12 pancakes depending on the size.