These light fluffy aquafaba pancakes taste just like a Stampede breakfast!
- 1 cup all purpose flour, sifted
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup soy milk
- 1/4 cup aquafaba
- 2 tbsp melted vegan butter
- 1 tbsp pure vanilla extract
- 3 tbsp soy bacon bits check ingredients; most are vegan
In a small bowl, add the bits and just enough boiling water to cover them. Stir, and then leave to sit for 10-ish minutes or until they are soft and chewy.
In a large liquid measuring cup (2 or more cups) add the sifted flour, sugar, baking powder, and salt. Whisk to combine and set aside.
In a small liquid measuring cup (1 cup or more), add the soy milk, aquafaba, melted butter and vanilla. Stir to combine.
Add wet mixture to the dry mixture, stirring constantly until well combined.
Heat a frying pan over low heat – it's hot enough when a bead of water dances and disappears on the surface. Add a little butter to the bottom of the pan, and about 2-3 tbsp of batter for each cake, leaving at least an inch of space between them. Sprinkle a tsp of the rehydrated bacon bits onto the wet side of each cake. They are ready to turn when the edges begin to brown, and the air bubbles coming through the back are popping. Continue until the remaining batter and bacon bits are gone. Serve immediately with maple syrup. Use maple flavoured corn syrup for a truly Stampede taste.