Egg-Free Racuchy (Polish Pancakes) with Aquafaba

Instructions

1. 1In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
2. 2In a separate medium bowl, whip the 1/2 cup aquafaba with the 1/2 teaspoon lemon juice using an electric mixer on high speed until stiff peaks form, which means the mixture will hold its shape when the beaters are lifted.
3. 3Gently fold the whipped aquafaba into the dry ingredients in the large bowl using a spatula until just combined. Be careful not to overmix.
4. 4Add the 1/2 cup almond milk and 1 teaspoon vanilla extract to the batter and mix until just combined. The batter should be thick but pourable.
5. 5Heat 2 tablespoons oil in a large non-stick skillet over medium heat until the oil shimmers, around 175°C.
6. 6Drop rounded spoonfuls of batter into the hot oil, cooking about 3-4 pancakes at a time without overcrowding the skillet. Cook for 2-3 minutes per side, until golden brown and puffed up. You will see bubbles forming on the surface before flipping.
7. 7Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter, adding more oil if the skillet becomes dry.
8. 8Dust the cooked pancakes generously with powdered sugar to taste and serve immediately.

Substitutions

Related Guides