Light pancakes with aquafaba and raspberry compote

Ingredients

• 200 g All‑purpose flour (Sift if possible)
• 5 g Baking powder (About 1 teaspoon)
• 25 g White sugar (2 tablespoons)
• 30 ml Neutral oil (sunflower or rapeseed) (2 tablespoons)
• 150 ml Milk (or plant milk) (Can be almond or oat milk)
• 5 ml Vanilla extract (1 teaspoon)
• 100 ml Aquafaba (chickpea water) (Collected from an unsalted can of chickpeas)
• 1 zest Lime zest (Zest of one untreated lime)
• 200 g Fresh raspberries (Divided into two parts: for the compote and for the topping)
• 12 g Sugar (for the compote) (1 tablespoon)
• 15 ml Agave syrup (optional) (To drizzle over the compote before serving)

Instructions

1. Mix dry ingredients

   In a large bowl, sift the flour, add the baking powder and white sugar. Quickly stir with the spatula.

   Time: PT2M

2. Whip the aquafaba

   Pour the aquafaba into a clean, dry bowl. Using a whisk, beat on medium speed until it becomes frothy, then add the 2 tablespoons of sugar and continue whisking until stiff peaks form, like egg whites.

   Time: PT5M

3. Combine dry ingredients with liquids

   Make a well in the center of the dry mixture, pour in the neutral oil and the milk. Gently fold with the spatula until you obtain a homogeneous batter that is still slightly thick.

   Time: PT2M

4. Add vanilla and lime zest

   Fold the vanilla extract and lime zest into the batter, lifting the mixture gently so as not to deflate the bubbles.

   Time: PT1M

5. Rest the batter (optional)

   Let the batter rest for 5 minutes at room temperature so the baking powder can act slightly.

   Time: PT5M

6. Heat the pan

   Heat the non‑stick skillet over medium heat. Lightly brush the surface with a small piece of butter using a fork.

   Time: PT2M

   Temperature: Medium heat

7. Cook the pancakes

   Pour a small ladle of batter into the pan. Cook until bubbles appear on the surface and the edges are dry, then flip the pancake and cook the other side until golden brown. Repeat until the batter is exhausted, lightly greasing the pan between each pancake.

   Time: PT20M

   Temperature: Medium heat

8. Prepare the raspberry compote

   In a small saucepan, place the raspberries, the compote sugar and the remaining lime zest. Heat over medium heat, stir gently and let simmer for 5 minutes until the fruit breaks down slightly and the mixture thickens without adding water.

   Time: PT5M

   Temperature: Medium heat

9. Plating and serving

   Stack the hot pancakes on a plate, drizzle with raspberry compote, add a few fresh raspberries, sprinkle with a little extra lime zest and, if desired, drizzle with a stream of agave syrup.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

12 g

Carbohydrates

80 g

Fat

20 g

Fiber

6 g