Sofia Nordgren: Plant-based Pancakes

Every kitchen needs a good pancake recipe, isn’t that true?

I especially love how pancakes can be served in a variety of ways: A simple lunch, a dessert, breakfast or a side dish when serving e.g. soup. Whipped cream and jam might be the most popular toppings, but varieties are endless and can be adapted to the season and what you have at home. Have you tried vanilla ice cream and fresh berries? Or why not try whipped cream and melted chocolate? Another delicious combination is yoghurt and honey. Dare to experiment and you’ll find a lot of delicious ways to spice up your pancake repertoire.

INGREDIENTS
(12-15 pancakes)

5 dl | 300 g all-purpose flour
1/2 tsp salt
1 1/2 dl | 150 ml aquafaba*
7 dl | 700 ml plant milk

Instructions

1. In a baking bowl, combine flour and salt.
2. Add aquafaba and about 200 ml plant milk. Stir to combine.
3. Continue to add 100-200 ml plant milk to the batter while continuously beating, until you’ve added all 700 ml.
4. Let the batter rest for 20-30 minutes.
5. Heat up a frying pan (~26 cm in diameter).
6. Add about a tsp of margarine or butter to the pan. Let it melt and then add about 100 ml pancake batter to the pan. Let cook for a couple of minutes, or until the edges start to look golden. Flip the pancake and let cook for another 30-60 seconds. Transfer the pancake to a plate and repeat this step with the remaining batter.

*aquafaba is the water in which chickpeas or other beans have been cooked. When you buy canned beans, aquafaba is the liquid you find in the can. I prefer to use aquafaba from chickpeas.

**If you prefer to use eggs, you can make the pancake batter from 3 dl (180) all-purpose flour, 3 eggs and 600 ml milk of your choice. Follow the same steps as in the recipe above.