Fluffy pancakes with lemon zest

Prep Time 10-15 minutes
Cook Time 5 minutes
Servings 12 pancakes

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!

How it's made


  • 2 cups of the flour of your choice (buckwheat, spelt, etc.)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of
  • 1/2 cup of aquafaba (liquid from canned chickpeas or the cooled cooking liquid from dried chickpeas)
  • 4 tablespoons of
  • 1 2/3 cup of almond milk
  • 3 tablespoons of
  • 1/4 cup of melted
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of lemon zest
  • for cooking


  1. In a large bowl, mix the flour, baking powder, baking soda and sea salt.
  2. In a deep bowl, beat the aquafaba and cane sugar with an electric mixer until soft peaks form. Set aside.
  3. In another bowl, mix the almond milk, maple syrup, coconut oil, vanilla and lemon zest.
  4. Add the dry ingredients to the wet ingredients and mix well. If lumpy, mix quickly with the electric mixer. Slowly add the aquafaba mix and mix with a spatula.
  5. Heat a little coconut oil in a nonstick frying pan. For the first pancake, wait until the pan is nice and hot. Add 1/4 of the pancake batter to the frying pan. Cook for 2 to 3 minutes and flip. Cook for another 2 to 3 minutes, until golden brown.
  6. Serve hot with a drizzle of maple syrup and garnish with fresh berries.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.