Have you heard of aquafaba? It's the cooking liquid from chickpeas, and you can either use it from canned chickpeas or save and cool the liquid after cooking dried chickpeas. Aquafaba can be used in place of whipped egg whites in a variety of recipes. But how does it manage to perform all the same culinary feats as whipped egg whites? Well, egg whites are composed of about 88% water and 10.6% protein - and so is aquafaba, meaning you'll get the same effect once whipped up into soft peaks!
To make aquafaba from dried chickpeas, you'll need to soak chickpeas overnight, rinse, and boil in about twice their volume of water. Towards the end of the cooking time, take the lid off of the pot so some of the liquid evaporates. Once cooled, the liquid will congeal slightly to take on a gel-like texture. Mix the gel with a bit of icing sugar to whip up a delicious meringue. And folded into pancake batter, aquafaba meringue makes the fluffiest pancakes you've ever tried!