Lenten pancakes on aquafaba (without eggs)

These crêpes are blanched, very tender and delicious, based on a congee of beans. Aquafaba, which in this recipe is white bean broth, is rich in protein, has a neutral taste and is not felt at all in pancakes, so it is an excellent substitute for eggs. These aquafaba pancakes are made with only plant-based ingredients and are perfect for a Lenten or vegetarian menu.

Ingredients (for 3 servings)

Beans - 200 gr

Water (for beans cooking) - 1 l

or aquafaba - 500 ml

Wheat flour - 200-220 g

Refined sunflower oil - 40 ml + for frying pan settings

Sugar - 20 g

Salt - 1 pinch

Prepare the necessary products.

Beans for the preparation of aquafaba can be used of any size, but make sure they are white, so they do not stain the broth. It is desirable to soak the beans in water overnight. I have small beans and boil them quickly, so I do not soak them.

If the beans pre-soaked, drain the water, put them in a pot and pour 1 liter of fresh water.

Cook the beans under a lid on low heat for 40-50 minutes, until the beans are ready.

Pour the bean broth into a bowl and leave to cool. I got 500 ml of aquafaba.

We mix aquafaba with a whisk for about 1 minute until it becomes foamy.

We add salt and sugar.

Pour in vegetable oil and stir to dissolve salt and sugar.

Then add sifted flour.

Mix everything until homogeneous with a whisk or mixer, so that there are no lumps. The dough for these pancakes should not be too liquid. Leave the batter to stand for 10 minutes.

Grease a frying pan once with vegetable oil. Pour a thin layer of batter onto the frying pan.

Fry the pancake on each side for about 1-2 minutes until golden.

Then we transfer it to a plate.

So fry pancakes of all the batter (they are not very thin).

Lenten pancakes on aquafaba are ready. Serve with your favorite jam, syrup or honey.

Bon appetit!