Average Rating  ? No. of Servings   4 Approximate Cost   $2.71 Comments: Witness the power of aquafaba!!!   Ingredients: 2.00 c   flour   2.00 tsp   baking powder GF   0.50 tsp   baking soda   4.00 tbsp liquid from 1 low-sodium can of   chickpeas (canned)   4.00 tbsp   sugar   1.67 c   soy milk   0.25 c   vegetable oil   2.00 tsp   vanilla essence - imitation   2.00 tsp   lemon rind   2.00 tsp   white vinegar   2.00 tbsp   coconut oil

Directions: From: http://www.seriouseats.com/recipes/2016/04/vegan-aquafaba-pancake-recipe.html 1. Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. 2. Place chickpea liquid and sugar in a clean dry bowl. Using a handmixer whisk on high speed until stiff peaks form, about 6 minutes. Meanwhile, combine soy milk, vegetable oil, vanilla extract, lemon zest, and vinegar in a bowl. Add dry ingredients and fold with a rubber spatula to combine (the mixture should remain lumpy). Fold in whipped chickpea liquid, being careful not to let it deflate too much. 3. Heat a large heavy-bottomed nonstick frypan over medium heat for 5 minutes. Add a small amount of coconut oil to frypan and spread with a paper towel until evenly distributed. Reduce heat to low. Use a 1/4-cup dry measure to place 4 pancakes in skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 3 minutes. Carefully flip pancakes and cook on second side until golden brown and completely set, about 3 minutes longer. Serve pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and dairy-free toppings.