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The Fluffiest Vegan Pancakes + Strawberry Shortcake Topping

Aquafaba, the liquid from a can of chickpeas, is the secret ingredient that makes these pancakes extra fluffy. The strawberries make this dish naturally sweet so you barely have to use any sugar, making these delicious pancakes extra healthy.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

dry:

2 cups whole wheat flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

wet:

2 tablespoons ground flaxseed mixed with 1/4 cup water, stirred and thickened.  

2 tablespoons maple syrup

4 tablespoons aquafaba (liquid brine from a can of chickpeas)

1 1/2 cups 1 tablespoon plant milk of choice, i used almond milk

2 teaspoons apple cider vinegar

strawberry sauce:

10 strawberries

1 cup coconut yogurt

1 tablespoon maple syrup

Preparation

1In a large bowl mix together the dry ingredients.

2In another mixing bowl, combine the wet ingredients.  

3Using a stand mixer or immersion blender, whip or blend the wet mixture together until it becomes frothy.

4Immediately, add the wet mixture to the bowl of dry ingredients and stir to combine fully, but do not overmix. 

5In a nonstick pan on medium heat, spoon or pour batter to form pancakes.

6Cook dry for 2 minutes on each side or until golden brown in a nonstick pan.

7While pancakes are cooking, chop all strawberries blend half of the the strawberry yogurt sauce until combined and pink. Slice the remaining strawberries and layer them between each pancake in the stack. Top with a dollop of strawberry yogurt and coconut flakes. 

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