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all recipes
Breakfast
Vegan Pancakes from Aquafaba
Details
20 min
vegan
print
Wilhelm Studio
Ingredients
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
To sweeten and garnish:
Rapunzel Coconut palm syrup
4
Rapunzel Maple syrup grade A
Fresh berries and fruit
Details
20 min
vegan
print
Wilhelm Studio
Vegan Pancakes from Aquafaba
Method
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.
Vegan Pancakes from Aquafaba
Ingredients
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
To sweeten and garnish:
Rapunzel Coconut palm syrup
4
Rapunzel Maple syrup grade A
Fresh berries and fruit
Details
20 min
vegan
print
Wilhelm Studio
Vegan Pancakes from Aquafaba
Rapunzel Products
Chickpeas canned
Coconut fat mild HAND IN HAND
Cristallino cane sugar HAND IN HAND
Maple syrup grade A
White wine vinegar
Sea salt with iodine
HAND IN HAND
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