Whole Wheat Pancakes

Ingredients

• 1 Tbsp. sugar
• 4 Tbsp. chickpea juice (either from canned or home cooked)

• 1 2/3 C. soy “milk” (almond juice, whatever)
• Zest of one lemon
• 2 Tbsp. vegetable/peanut/canola oil
• 1 Tbsp. cider vinegar
• 1 tsp. vanilla extract

• 10 oz. whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt

Instructions

1. In a stand mixer with the whisk attachment, beat together the sugar and chickpea juice until a foam with stiff peaks forms (this takes a while.  About 6-10 minutes)*
2. Meanwhile, mix together the dry team.
3. Whisk together the wet team.
4. Heat a griddle over medium-low heat.
5. When the foam is ready, add the dry team to the wet team and whisk until just combined.
6. Carefully fold in the chickpea foam.  You don’t want to deflate all of those bubbles.
7. Make pancakes.**
8. Serve however you serve pancakes.

Cook’s Notes

* This is known by the hippy-name “aquafaba”.  It’s weird stuff.

** Apparently these take a bit longer to cook through than normal pancakes.  You may be tempted to up the temperature to speed this process.  Don’t.

This is my first time using this hippy ingredient.  But, I have to say, they worked out well.  You could probably leave out the lemon, if you don’t like it, but, honestly, I thought it tasted delicious with some pure maple syrup (Dark Amber Grade-B).