Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Vegan fluffy and “airy” pancakes

I don’t know how many of my readers are aware of the recent discovery that went viral across the world. In short, if you take the liquids of cooked beans, you can whip it with sugar just as you would do with egg whites and get the same kind of meringue. While it will not hold as egg whites in a temperature above 130C (at least when I tested it), in low heat, it acts almost the same. You will also not notice the chickpea’s aftertaste, I can assure you that.

Vegan Meringue - Fluffy Pancake

The guy who brought this discovery to the attention of the vegan community in Facebook was Goose Walt from Vegan Cookery  dot net 

***Update (4/2/2015) – Follow the link for full details about how Vegan Meringue was discovered (and get a bonus recipe for meringue cookies with chocolate!!) ***

The easiest way to make the meringue is to use the liquids from a can of chickpeas (I usually use Trader Joe’s organic) which is about 2/3 of a cup (140 grams) of liquid. I use a Kitchen aid stand mixer with a balloon whisk attachment and just whisk it for about 2 minutes to create soft peaks. Than I add 1/2 cup to 1 cup of caster sugar (powdered sugar and regular sugar will work as well) and whisk for 2-3 more minutes until it reaches hard peaks. If you flip the mixer bowl, it will stay intact. I encourage all of you to join the thriving FB group that was created for the soul purpose of experimenting with this bean juice to find more information about what can be done with this aquafaba.

Look at these vegan Macarons as an example of what is possible.

So where were we? ah, pancakes, yes.

Thanks to the vegan meringue, we can now make fluffy and very airy pancakes that will drink enormous amounts of maple syrup 🙂

Ingredients and directions:

In a bowl mix with a whisk:

1/4 cup oil

2 TBS sugar
1 cup plant based milk (I used soy)
2 tsp vanilla extract

Sift in:
1 and 1/4 cup pastry flour or all purpose flour
2 tsp baking powder

Mix with a spoon! (not with a whisk that tends to create a rubbery texture)

Fold in with a spatula 1 and 1/4 stiff peaks french meringue (use measuring cup) ( I whipped 2/3 cup aquafaba (liquids from canned chickpeas) for 6 minutes. Added 10 TBS of sugar one at a time and whisk for another minute.)


Heat a non stick pan with a lid to medium heat (no oil needed).
With a large spoon put in the pan the desired amount of batter (depends on the size of pancake you want). If they are small. you can make more than one pancake at a time. cover with a lid.

When the rims of the pancake are dry and micro bubbles appear, flip it to the other side to complete cooking.


These pancakes are so light in weight and so airy, almost too good to be true.


Please note: The yield of the 2/3 of bean juice and 10 TBS of sugar is about 5 1/2 cups of fluff. Use the rest to make vegan meringue or a cake (recipe will follow in few days)

Some Ideas what can you do with the rest of the fluff:

Vegan Meringue – pipe it on a parchment paper and bake on 200F (100C) for about 2 hours.

Vegan Meringue

Make another batch of pancakes – add 1 TBS of lemon zest and bake in a pan for a very lemony cake – airy and fluffy. Bake for 20 minutes on 350F (175C). Make sure that the batter does not exceed 1″ (2.5cm) in hight, or it will collapse.


Add to the pancake batter 4 TBS of cocoa powder and a handful of chocolate chips (follow baking directions above) to one of the best chocolate cakes ever.


Possibilities are endless, really.




  1. Super. Just super. Now I can make IHOPS pancakes at home. Thank you so much for the recipes friend, I’ll give you my Indian recipes, if you like Indian food.

  2. Hi Mr Mugrabi, I have tried making vegan pate a choux many times . I have used Ener-G , and other combination of egg replacers but with failed results. This time, to create hollow spaces inside the pastry, I was thinking of drying the piped out batter / dough for sometime like we do with French macarons and bake @ high temperatures initially to encourage puffing up. Do you think that would work?

  3. I JUST found out about chickpea water this past week and have been poring through different blogs–thus far you are the ONLY person I’ve seen credit the person who discovered this magical ingredient and generously shared their knowledge. Kudos, it speaks volumes about you.

    And…your recipes are out of this world. Will be a regular visitor (and eater!).

    • Guy Mugrabi

      October 5, 2015 at 5:11 pm

      Thank you Paula! Sorry for being so late to reply, I probably missed that notification email.
      It is true that many bloggers (actually, many online/printed publications) do a poor job in giving credit where it’s due. I really can’t think off a good reason for that.


  4. Question: Is all of that white sugar necessary? I mean, adding the white sugar to the aquafaba? I do not use white sugar at all. I sweeten with fruit pastes or honey or agave.

    • Guy Mugrabi

      October 5, 2015 at 5:05 pm

      Sugar is pretty important for the final texture of the pancakes. I’m not sure honey or agave will yield the same results. I would love to know if you tried a sweetener other than sugar and how it turned out.

  5. Quick question: you said “Fold in with a spatula 1 and 1/4 stiff peaks french meringue”. What measurement is that for? 1.25 cups of meringue?

    • Guy Mugrabi

      December 29, 2015 at 7:23 pm

      Hi Meredith,

      You are right. Just measure 1.25 (one and a quarter) cups of stiff peaks meringue and then fold it into the batter.


  6. I’m a semi-professional home baker and since I vegan customers, this news was fantastic! In fact my daughter came home from college to make a vegan birthday cake for a friend who otherwise would not have had a cake!

    There is no need to limit aquafaba to the use of garbanzo beans in baking! Any white canned or dried bean will do (cannellini, great northern). I taste things that most people don’t so I did notice a difference in the flavors using different beans, especially in things like meringue or frosting were made.

  7. Hi Guy – I’m sorry to post this request on a specific recipe page (I’m not seeing a contact link – but am on my phone and might be missing it…). I wanted to ask if you would allow me to post a link to your website for a site that I frequently visit (www.inspire.com ; “eosinophilic connections” specifically). People suffering from eosinophilic conditions often have severe allergic reactions to many foods — and dairy and egg products are often high on the list of common triggers. So many parents are looking for ways to prepare familiar foods but have no idea how – and frankly I’m not sure searching for “vegan” recipes would occur to many… If you’d be open to my linking your site (and perhaps that of the person who developed the meringue method) could you please tell me how best to do it? I think your recipes would make it easier for parents and patients to make food with common ingredients and make substitutions if necessary. Thank you. Monica

  8. Hi Guy, this recipe looks really fun and I’m going to give it a try this weekend. One question: Is there any particular kind of oil that you use? Or just regular old fashioned “vegetable oil?”


    • Guy Mugrabi

      March 9, 2017 at 6:54 pm

      Any type off neutral in flavor oil will do. I use sunflower, canola or safflower oil.

      Please come back with feedback 🙂


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