4 tbsp lemon juice, freshly squeezed, or apple cider vinegar
Pancakes
6 tbsp aquafaba
2 cups ‘buttermilk’
4 tbsp applesauce, unsweetened
1/2 tsp vanilla extract
2 cups pastry flour, whole wheat or gluten-free
2 tbsp date sugar
2 tsp baking powder
1 tsp baking soda
Instructions
Buttermilk
In a bowl, combine almond milk and lemon juice.
Set bowl aside for 10 minutes.
Pancakes
Place aquafaba in a separate bowl and whisk until frothy.
Add buttermilk, applesauce and vanilla and continue to mix.
Add the flour, date sugar, baking powder, and baking soda; whisk until blended.
Heat a griddle to medium-high. Pour about 1/3 cup of the batter onto griddle for each pancake.
Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4 to 6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
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