Vegan Pancakes Made With Aquafaba Recipe

Ingredients

• 10 ounces all-purpose flour (about 2 cups; 280g)
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1 teaspoon (4g) kosher salt
• 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
• 4 tablespoons (60g) sugar
• 1 2/3 cups (about 14 ounces; 400ml) almond, rice, or soy milk
• 1/4 cup (60ml) vegetable oil, plus more for cooking
• 2 teaspoons (10ml) vanilla extract
• 2 teaspoons (3g) zest from 1 lemon
• 2 teaspoons (10ml) cider vinegar or distilled white vinegar
• Vegan butter substitute and maple syrup, for serving

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