"Aquafaba, the canning liquid for chickpeas, is a well-known egg white alternative that foams up beautifully in sour cocktails, brings an airy creaminess to homemade hummus, and lends a cloud-like consistency to vegan pancakes with egg-white adjacent whipped peaks. The proper ratio for substituting aquafaba for egg whites is 2 tablespoons of aquafaba for every egg white you are swapping out."
"For a standard homemade pancake recipe, add 4 tablespoons of aquafaba in a bowl with sugar to whisk until stiff peaks form and set to the side. Once you have combined the dry ingredients with the wet ingredients into a cohesive pancake batter, fold in the whipped aquafaba and sugar mixture. Then, you can dole out the batter onto your griddle as normal - only the results will be the fluffiest, airiest vegan pancakes you have ever tasted."
Dairy and eggs commonly appear in easy pancake recipes, but plant-based swaps can produce equally fluffy results. Aquafaba, the canning liquid from chickpeas, serves as a reliable egg-white substitute and foams like egg whites in cocktails and hummus while lending cloud-like texture to vegan pancakes. Use 2 tablespoons of aquafaba to replace each egg white and add a dash of cream of tartar for stability. Whisk aquafaba with sugar until stiff peaks form, then fold into combined wet and dry batter. For a standard recipe, whip 4 tablespoons, fold in, and cook as usual. Reserve or make aquafaba from cooking liquid.
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