(adapted from Post Punk Kitchen’s ‘Puffy Pillow Pancakes‘)
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
3 tablespoons of aquafaba (the liquid drained from a tin of chickpeas/beans)
1/2 cup water
3 tablespoons rapeseed oil
1/2 teaspoon pure vanilla extract
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a measuring cup. Add vinegar and aquafaba, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, rapeseed oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add a dollop of batter for each pancake, and cook for until you see air bubbles on top (about 3 or 4 minutes). Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so until they are puffed up and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 180C oven for 5 minutes or so.