Whisk almond milk and vinegar with a fork in a small bowl and set aside so the milk turn sour. Drain the chickpea water (Aquafaba) of a can of chickpeas into a bowl (The leftover chickpeas can be used for homemade hummus or salad dishes.). Beat the Aquafaba with an electric mixer for about 5 minutes at the highest level until stiff.
Mix flour, baking powder, natron, salt and sugar in a large bowl. Add the vinegar and almond milk-mixture and coconut fat and mix well. Fold the stiff chickpea mass carefully under. Don’t overmix for fluffy pancakes. Heat a frying pan with a little coconut fat and pour half a cup of pancake mixture into the pan and flip over when golden brown. Repeat that step till all pancakes are baked and serve with maple syrup or coconut palm syrup and fresh berries or fruit.
For 8 -12 small pancakes
- 300 ml almond milk
- 2 tbs Rapunzel white wine vinegar
- 1 Rapunzel Chickpeas canned
- 250 g spelt flour
- 1 tsp baking powder
- 2 tsp natron
- ½ tsp Rapunzel Sea salt with iodine
- 3 tsp Rapunzel Cristallino cane sugar
- 4 tbs Rapunzel Coconut fat mild
- plus extra oil for baking