Aquafaba pancakes and vegan Ranch dressing

The biggest star of today’s recipe is aquafaba. The discovery, which is relatively young from 2014, was discovered by a French musician Joël Roessel. Vegan, who discovered that the liquid from the chickpea can is quite foamy … For all those who haven’t heard the term aquafaba, that is the water in which the chickpea or any other legume was cooked. To achieve the best aquafaba can offer you should use only chickpea. The liquid that occurs when cooking chickpeas is a great substitute for egg white. Due to its composition, it is such a great choice for those who do not tolerate eggs, as well as those that do not want to eat them for ethical reasons.

We can use aquafaba even to bake Spanish winds or macarons. A while ago, I already tried Spanish winds. I have to admit their taste was a pleasant surprise, because the chickpea was almost unnoticeable. It’s good to know that the protein content in legumes like chickpeas is much smaller and can not be used in foods that are mostly based on the amount of protein.

If you ever want to replace eggs with aquafaba, use three spoons of aquafaba instead of the whole egg or two tablespoons instead of an egg white. Of course you can use the liquids from the can, but I prefer to use the one you’ve cooked chickpeas in. It’s true that the preparation takes time, but does not require a lot of work. If you are worried about the leftover chickpeas, you can prepare a delicious hummus or use it in salads.

palačinke z aquafabo

Primož and I prepared a vegan version of Ranch dressing to go with the pancakes.

For the filling however, we used the ingredients we had in the refrigerator. Mushrooms, leek, tomato, zucchini zoodles and eggplant.

sweet bread

How to prepare vegan Ranch dressing
Ingredients(about 1 cup)

  • 1/2 cup of vegan mayonnaise
  • 1/4 tsp powdered garlic
  • 1/4 tsp powdered onion
  • 1/4 cup unsweetened soy milk
    (depends on how thick you want your dressing to be)
  • 1 tsp chopped parsley
  • 1/8 tsp pepper


  1. Mix all the ingredients in a smaller bowl and put it in the refridgerator, so that the flavours combine well.

How to prepare beetroot pancakes

Ingredients (about 8 pancakes)

  • 210g all purpose flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 9 tbsp of aquafabe
  • 1 beetroot
  • 400 ml oat, almond or another vegetable milk
  • 2 tbsp of canolo(plus some more for making the pancakes)


  1. When making the pancakes, it is best to immediately prepare a mixture of mashed beetroot and milk. We can do that easily. Pour the milk into the mixer, throw in the beetroot, which we have previously peeled and mashed.
  2. Beetroot mixture is then poured through the strainer, because we do not want pieces of beetroot in the pncakes. The beetroot that has remained should not be discarded. You can use it to make muffins, hummus, risotto…
  3. In a medium-sized bowl mix flour, salt and baking powder. Add aquafabo and oil to the mixture. Gradually add milk and stir until you can’t see any lumps. Make sure you mix the mixture manually. We must be careful not to overmix it, because we want the pancakes to be airy and soft.
  4. Let the mixture rest for at least 10 min on room temperature.
  5. If in that time the mixture gets to thick, add more milk
  6. The density of the mixture should run almost like in slow motion when you pour it into the hot pan. I’ve used a 1/3 cup model/per pancake.
  7. Pour a drop of oil into the pan and heat it at high temperature. When the oil is heated, remove the pan from the stove and pour the pancake mixture in the middle of the pan. We move the pan in circular motion so that the mixture spreads evenly over the pan.
  8. We return the pan to the stove and wait for the pancake starts to bubble. When the edges of pancakes begin to get brownish it’s ready tp be turned over and baked on the other side(for a minute or two).
  9. Do the same for all 8 pancakes.

Idea for the pancake filling. If you wish, you can make your very own filling.

How to prepare the filling


  • 1/2 smaller leek
  • 1 smaller eggplant
  • 1 large tomato
  • 100g chestnut mushrooms
  • 1 smaller zucchini for the zoodles
  • 1 tbsp olive oil
  • salt, pepper and herbs of your choice


  1. Saute chopped leek on the olive oil.
  2. Add chopped eggplant and the mushrooms.
  3. Few minutes later add chopped tomatoes (we peel it and remove the seeds, because of the acids) and saute the filling about 15min.

Fill the panckakes and drizzle with the dressing… Bon apetit!

Photography: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

Smokey Ines

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