Fluffy Vegan Gluten-Free Pancakes
Equipment
- 1 Mixing Bowl Big enough to not have food flying everywhere.
- 1 Electric whisk
- 1 Rubber Spatula To fold in dry ingredients
- 1 Frying Pan
- Fish Spatula This is personal preference. Use a metal spatula if you don't have a fish spatula.
Ingredients
- 154 g Aquafaba Liquid from 1 can of chickpeas
- 100 g Oat flour 1 cup
- 1/2 tsp Vanilla extract I use vanilla paste
- 1 tsp Baking Powder
- 2 tbsp Sweetener I used brown sugar
- pinch salt
- Oil or fat To grease your pan
Instructions
- Whip up aquafaba until stiff peaks. Then whip in sugar and vanilla. Fold in oat flour, baking powder, and salt. Let batter rest in the fridge for 15 minutes.
- Heat up greased skillet. Scoop in batter and cook on low heat covered for 1 minute. Flip over once bubbles appear on top and the bottom is brown. Cook for another 2 minutes or until center is fully cooked.
- Plate, add toppings, and serve.