Aquafaba Banana Pancakes

Vegan pancakes made light and fluffy via aquafaba.

Whip the aquafaba until stiff peaks form.

Serve the pancakes immediately.

Ingredients

• Aquafaba from 1 15-oz can of chickpeas (approximately 200ml)

• 1/4 tsp cream of tartar, optional

• 2 very ripe bananas

• 1 tsp vanilla

• 2 tbsp maple syrup, optional

• 240g (2 cups) all-purpose flour

• 2 tbsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• Chocolate chips, nuts, or other add-ins, optional

Instructions

1. Use a stand mixer to whip the aquafaba into stiff peaks. If desired, add cream of tartar before whipping to help the structure form.

2. In a small bowl, mash the bananas and vanilla. For sweeter pancakes, add maple syrup to the bananas. Gently fold the banana mixture into the aquafaba, careful not to knock too much air out of the stiff peaks.

3. In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the aquafaba mixture. Fold in any add-ins such as chocolate chips or nuts.

4. Heat a nonstick frying pan. Spoon the pancake batter onto the pan and let the pancakes cook for a few minutes before flipping. Serve immediately.