Light American-style breakfast pancakes lifted with OGGS Aquafaba, made with sweet and nutty chestnut flour for the ultimate Christmas morning treat, or buckwheat as an alternative gluten-free option. Serve with a cranberry compote sweetened with maple syrup and warm cinnamon spice.
- 150g chestnut flour, or buckwheat flour if preferred
- 2 tsp baking powder
- 100g vegan-friendly dairy-free yogurt (we like Coconut Collaborative)
- 50ml dairy-free plant milk of your choice (we like Oatly)
- 30g vegan dairy-free spread, such as Naturli, Stork or Flora, melted and cooled, plus extra spread or oil for frying
- 100ml OGGS Aquafaba
For the Cranberry Sauce
- 300g fresh or frozen cranberries
- 100g maple syrup, plus extra to taste
- Juice and zest of 1/2 orange
- 1 cinnamon stick or a pinch of ground cinnamon, if you have it
- In a large bowl, mix the flour you have chosen to use with the baking powder.
- Stir in the dairy-free yogurt, dairy-free milk and the melted spread to give a stiff batter.
- In a medium bowl, whisk the OGGS Aquafaba for a minute until frothy and soft peaks form. Stir in a spoonful to loosen the mixture, then gently fold in the rest to make the batter light and frothy.
- Let the batter rest while you to start to make the cranberry sauce.
- Pop all the ingredients for the cranberry sauce in a medium pan. Heat over a medium-high heat and allow it to come to the boil, then lower the heat and simmer for 5 minutes or until the cranberries start to burst. Turn off the heat and leave to cool while you cook the pancakes.
- Heat a large frying pan or griddle over a medium-high heat with a knob of spread or drizzle of oil.
- When your pan is nice and hot, pour a heaped tablespoon of the thick batter into the pan (you may find that the buckwheat flour makes the batter slightly stringy – don't worry, this is normal!). Spread the mix out with your spoon to make one small round pancake, then repeat to make another three to four pancakes. The pan needs to be hot enough to set the pancakes, but once the batter’s in, turn the heat down a little so that the pancakes don’t burn.
- Cook for 2-3 minutes until bubbles appear on top and the mixture starts to set, then flip it over with a spatula, press down lightly and finish cooking – 1-2 minutes.
- Cover and keep warm and repeat to cook another batch, until you have used all the mixture to make perfect fluffy pancakes.
- Remove the cinnamon stick from the cranberry compote, if using, and discard. Taste and add a little more maple syrup if you prefer it sweeter. Serve with the warm pancakes. The perfect Christmas morning treat!